FRF: Farfalle with Peas and Prosciutto
Source of Recipe
Newspaper
1 pound farfalle pasta
1 tablespoon olive oil
1/4 pound prosciutto -- sliced into ribbons
2 garlic cloves -- 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 Parmesan cheese -- grated
In a large pot of boiling salted water, cook the farfalle, stirring often, for 10 minutes until tender.
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.
Drain the pasta and combine it with the sauce. Add Parmesan. Taste for seasoning and add more salt and red pepper, if you like.
Makes 4 servings
Categories: Pasta, Italian
Source: The Boston Globe Newspaper, 4/8/09
Recipe from the collection of Judi Mae Phelps
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