Farfalle with Peas and Prosciutto

Oh my…I can’t believe it’s taken me this long to make Farfalle with Peas and Prosciutto.

There’s a restaurant in town that I’m sure I’ve talked about before called Rosalie’s Cucina. It’s my favorite. It’s our go-to every year for Valentine’s Day…except for the year we stayed in and Dom made us a couple beautiful rib-eyes. We also go for birthdays or other special occasions. And sometimes it’s just because we crave their bread or have a hankering for the musical stylings of the sweet little Italian man who walks around serenading everyone with his mandolin and perfect rendition of “That’s Amore”.

It’s our happy place.

{Truth: The only thing prettier than rosy colored ribbons of silk are rosy colored ribbons of prosciutto.}

There’s a dish that’s been on Rosalie’s menu for as long as I can remember. It’s both tantalizing and robust.

A true classic.

It’s a dish that combines farfalle with chicken, pancetta and a cream sauce.

We’re using the oh-so-adorable farfalle aka bowties aka butterfly pasta, and pairing it with a lighter cream sauce dotted with sweet peas then topping with ribbons of prosciutto and my favorite Parmigiano-Reggiano.

We’re not finished yet…

I made a discovery at the dinner table that all but knocked me off my chair. Dramatic? Wait for it. The salad I served with the farfalle included walnuts. And because I’m one to put a little of this and a little of that [from my plate] on my fork – I combined some nuts with my pasta…and well, fuggedaboutit. I’ll never make it without a nut, again. It was a textural component that I didn’t know was missing until I had it.

I modified my ingredients from Rosalie’s original because I wanted to develop something that could be a quick weeknight meal. But I promise you, I have not compromised comfort or flavor.

I love how the sweetness of the baby peas plays off the saltiness of the prosciutto.

I am abundantly happy to finally have this dish in my repertoire of meals.

It is una buona cosa… It is a good thing!

Buon Appetito!

Farfalle with Peas and Prosciutto

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• Author: Ciao Chow Bambina

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Ingredients

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• 4 Tbsp. unsalted butter
• 1 small red onion, sliced
• 1 cup heavy cream
• 2 cups frozen sweet peas, thawed before cooking
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 pound farfalle
• 1/4 pound thinly sliced prosciutto, cut into thin strips
• Freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper, to taste
• Chopped walnuts (optional)

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Instructions

1. In a large sauté pan over medium heat, melt the butter.
2. Add the onion and sauté until softened.
3. Add the cream and heat through.
4. Stir in the peas and simmer for 4 to 5 minutes.
5. Season with salt and pepper.
6. Lower the heat and keep warm.
7. In the meantime, make the pasta.
8. In a large pot of salted boiling water, cook the pasta according to package directions, until al dente.
9. Drain and toss with the sauce.
10. Transfer to a platter, garnish with prosciutto.
11. Serve with grated cheese, salt and pepper and a good sprinkle of walnuts (if you’re so inclined).

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Ciao!