Make this easy pasta the centerpiece of a light spring or summer meal. Vegetarians can leave out the prosciutto, and the results will still be delicious.
Recipe courtesy of Williams-Sonoma
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 package (10 ounces) frozen petite peas
- 1/2 cup water
- Salt and freshly ground pepper, to taste
- 1 pound dried farfalle
- 2 ounces prosciutto, minced
- 2 tablespoons minced fresh flat-leaf parsley
- 3/4 cup grated Parmigiano-Reggiano cheese
Preparation
- 1 In a large sauté pan over medium heat, warm the olive oil. Add the onion and sauté until it is soft and beginning to caramelize, about 15 minutes.
- 2 Add the peas and water, and season with salt and pepper. Bring to a simmer and cook, uncovered, stirring often, until the peas have thawed, about 5 minutes. Remove from the heat.
- 3 Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions.
- 4 While the pasta is cooking, reheat the pea mixture gently over low heat. Stir in the prosciutto and parsley.
- 5 Drain the pasta and return it to the warm pot. Add the butter and toss until it melts. Add the pea mixture and toss again.
- 6 Divide among warmed dishes. Top each portion with a little of the cheese. Pass the remaining cheese at the table.
