Name: Farfalle with Peas and Prosciutto
Ingredients: 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)

Ingredients

Scale

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

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