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Farfalle with peas and prosciutto

By Catherine Smart
Globe Correspondent / July 8, 2009

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Serves 4

Sweet peas, salty prosciutto, cream, and a little lemon are tossed with farfalle pasta (bow-ties) in this Northern Italian classic.

1 pound farfalle pasta
1 tablespoon olive oil
1/4 pound prosciutto, sliced into ribbons
2 cloves garlic, finely chopped
1/8 teaspoon crushed red pepper
Salt, to taste
1 cup heavy cream
1 cup fresh peas
Grated rind and juice of 1 lemon
1/2 cup grated Parmesan

1. In a large pot of boiling salted water, cook the farfalle, stirring often, for 10 minutes until tender.

2. Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Cook the prosciutto for 3 minutes or until the fat begins to melt. Add garlic, red pepper, and salt. Cook 1 minute more. Stir in cream and bring to a simmer. Add peas, lemon rind and juice. Cook 2 minutes or until peas are tender. Remove from the heat.

3. Drain the pasta and tip it into the sauce. Add Parmesan. Taste for seasoning and more salt and red pepper, if you like.