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Farfalle with Peas and Prosciutto

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Made with dried bow-tie pasta and frozen peas, this light dish is simple enough for a weeknight supper but also special enough to serve to guests. If you prefer a sharper flavor, substitute pecorino cheese for the Parmesan."

List of Ingredients

◦ 2 tablespoons olive oil
◦ 1 large yellow onion, halved and thinly sliced
◦ 1 package (10 ounces) frozen petite peas (see Note)
◦ Salt and ground pepper
◦ 1 pound dried farfalle
◦ 2 ounces prosciutto, minced
◦ 2 tablespoons minced fresh flat-leaf (Italian) parsley
◦ 2 tablespoons unsalted butter
◦ � cup (3 ounces) grated Parmesan cheese


Recipe

In a large saut� pan over medium heat, warm the oil. Add the onion and saut� until soft and beginning to caramelize, about 15 minutes. Add the peas and � cup water, and season with salt and pepper. Bring to a simmer and cook, uncovered, stirring often, until the peas have thawed, 3 to 5 minutes. Remove from the heat.

Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until al dente, 10 to 12 minutes. If the pea mixture has cooled, reheat gently over low heat. Stir in the prosciutto and parsley.

Drain the pasta and return to the warm pot. Add the butter and toss until it melts. Add the pea mixture and toss again. Divide among warmed plates, sprinkle with the cheese, and serve right away.

Makes 4 to 6 servings







❧ Note:
In the spring and early summer, when fresh peas are available in your local farmers' market, you can substitute 2 cups (10 ounces) small shelled fresh peas for the frozen peas here. Add them to the onion with the water as directed, cover, and simmer until done, about 5 minutes.