Farfalle with Four Cheeses, Carrots, Peas and Prosciutto Recipe

Name: Farfalle with Four Cheeses, Carrots, Peas and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 cups baby carrots (about 12 ounces), peeled; 1 1/2 cups chicken stock or cannedlow-salt chicken broth; 1 1/2 cups frozen peas (do not thaw); 1 1/4 cups matchstick-size strips prosciutto (about 4 ounces); 1 cup whipping cream; 3/4 cup freshly grated Parmesan cheese (about 2 ounces); 1/2 cup (packed) grated Fontina cheese (about 2 ounces); 1/2 cup (packed) grated mozzarella cheese (about 2 ounces); 6 tablespoons grated pecorino Romano cheese (about 1 ounce); 12 ounces farfalle (bow-tie) pasta; Chopped fresh parsley

Servings: persons

1 tablespoon butter
2 cups baby carrots (about 12 ounces), peeled
1 1/2 cups chicken stock or cannedlow-salt chicken broth
1 1/2 cups frozen peas (do not thaw)
1 1/4 cups matchstick-size strips prosciutto (about 4 ounces)
1 cup whipping cream
3/4 cup freshly grated Parmesan cheese (about 2 ounces)
1/2 cup (packed) grated Fontina cheese (about 2 ounces)
1/2 cup (packed) grated mozzarella cheese (about 2 ounces)
6 tablespoons grated pecorino Romano cheese (about 1 ounce)
12 ounces farfalle (bow-tie) pasta
Chopped fresh parsley

1
Melt butter in heavy large skillet over medium heat.
2
Add carrots and saute 3 minutes.
3
Add stock; cook until carrots are tender, about 5 minutes.
4
Using slotted spoon, transfer carrots to plate.
5
Add frozen peas, 1 cup prosciutto and cream to skillet and simmer until liquid thickens slightly, about 3 minutes.
6
Add 1/2 cup Parmesan, Fontina, mozzarella and Romano.
7
Stir until cheeses melt.
8
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
9
Drain well.
10
Add pasta to skillet and toss to coat.
11
Season to taste with salt and pepper.
12
Transfer pasta to large bowl.
13
Garnish with carrots.
14
Sprinkle remaining 1/4 cup prosciutto, 1/4 cup Parmesan and parsley over and serve.

1084

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 2 cups baby carrots (about 12 ounces), peeled, 1 1/2 cups chicken stock or cannedlow-salt chicken broth, 1 1/2 cups frozen peas (do not thaw), and more.

Yes, Farfalle with Four Cheeses, Carrots, Peas and Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farfalle with Four Cheeses, Carrots, Peas and Prosciutto

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