Prosciutto and Pea Farfalle

With Creamy Garlic- Parmesan Sauce

Time: 30-40 minutes  Calories per serving : 930

Everyone loves a good pasta dish.  So I get really excited when Plated brings a new one to the table.  Last night we made their Prosciutto and Pea Farfalle, and let me tell you - it was delicious! Don't worry about the calories...sometimes you just need a good comfy meal on a cold winter night.

The prosciutto was so fresh, and I was amazed that once you put it in the oven how much it shrunk!  It was crunchy and salty and added a great texture to the creamy garlic - parmesan sauce. 

I also love how this recipe cooks the peas in the pasta water.  It makes for one less dirty dish, and just adds to the simplicity of the recipe.  I promise you, your family will be begging for more.  This will definitely become a go to meal in our household!

Ingredients

• 1/8 ounce parsley
• 1/8 ounce rosemary
• 1 shallot
• 1 red onion
• 2 cloves garlic
• 2 ounces prosciutto
• 8 ounces farfalle pasta
• 1/3 cup peas
• 2 tablespoons white wine
• 1/4 cup heavy cream
• 1 packet unsalted butter
• 2 ounces grated parmesan cheese, divided
• 1 parchment paper
• olive oil
• kosher salt
• black pepper

Directions

1. Preheat oven to 350 degrees.  Bring a large pot of water to a boil over high heat.  rinse parsley and roughly chop leaves, discarding stems.  Peel shallot and mince.  Peel onion and cut into small dice.  Mince garlic.
2. Line a baking sheet with parchment paper, then add prosciutto slices in a single layer.  Bake until beginning to crips, 15-18 minutes.  **It might not look perfectly crisp when it comes out of the oven, but will crisp up fully when it cools.**  Then, remove from oven and set aside to cool until fully crisp.
3. While prosciutto bakes, season boiling water generously with salt.  Stir in farfalle and cook 5 minutes, then add peas and cook until pasta is al dente, 3 minutes more.  Reserve 1/2 cup pasta cooking water, then drain farfalle and peas and return to pot off heat.  Add 1 tablespoon olive oil to pot and stir to coat (this will prevent pasta from sticking).
4. While farfalle cooks, heat 1 tablespoon olive oil in medium high-sided pan over medium-high heat.  When oil is shimmering, add shallot, onion, and garlic and sauté, stirring, until fragrant, 2-3 minutes.  Add white wine and stir to combine, 1 minute.  Stir in heavy cream, butter, and 1 whole rosemary sprig.  
5. Add farfalle and peas to pan with sauce and stir to combine.  Stir in reserved pasta cooking water and simmer until slightly thickened, 3-4 minutes.  Taste and add salt and pepper as desired.  remove pan from heat.  Remove and discard whole rosemary sprig, then stir in half of the parmesan to combine.
6. Divide pea farfalle with creamy garlic-parmesan sauce between serving bowls and crumble over crispy prosciutto.  Sprinkle over parsley and remaining parmesan.   Enjoy!

It may seem like a lot of steps, but the recipe is super easy.  And if you can get a cooking partner it not only makes the experience more fun, but it speeds up the cooking time!  I hope you enjoy this dish as much as me and husband!

<3 P.S.

The pasta water is an important step.  Don't forget to grab some before you drain the pasta.  The starches released into the water while the pasta is cooking thickens the sauce and also helps the sauce adhere to the pasta.