Farfalle with Peas and Prosciutto

Farfalle with Peas and Prosciutto

Prep Time

 

Cook Time

 

Serves

 
Farfalle with Peas and Prosciutto

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.

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