Farfalle with Prosciutto, Peas, and Tomatoes Recipe

Name: Farfalle with Prosciutto, Peas, and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh peas, shelled, or 1 1/2 cups frozen baby peas, thawed; 4 ounces prosciutto di Parma, sliced 1/4 inch thick and cut into 1/4 -inch dice; 1 1/2 cups loosely packed pea shoots or 1-inch pieces of arugula; 4 large ripe plum tomatoespeeled, seeded and cut into 1/4 -inch dice; 6 tablespoons freshly grated Parmesan cheese plus more for serving; 1 stick (4 ounces) unsalted butter, softened; 1 small garlic clove, minced; 1 teaspoon fresh lemon juice; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon finely chopped fresh thyme; 1 pound farfalle; 1 tablespoon snipped fresh chives; Salt and freshly ground white pepper

Servings: persons

1 1/2 pounds fresh peas, shelled, or 1 1/2 cups frozen baby peas, thawed
4 ounces prosciutto di Parma, sliced 1/4 inch thick and cut into 1/4 -inch dice
1 1/2 cups loosely packed pea shoots or 1-inch pieces of arugula
4 large ripe plum tomatoespeeled, seeded and cut into 1/4 -inch dice
6 tablespoons freshly grated Parmesan cheese plus more for serving
1 stick (4 ounces) unsalted butter, softened
1 small garlic clove, minced
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground pepper
1/2 teaspoon finely chopped fresh thyme
1 pound farfalle
1 tablespoon snipped fresh chives
Salt and freshly ground white pepper

1
In a small saucepan of boiling salted water, cook the fresh peas just until tender, about 7 minutes.
2
Drain.
3
Bring a large pot of salted water to a boil.
4
Meanwhile, in a serving bowl, combine the prosciutto, peas, pea shoots, tomatoes and 6 tablespoons of Parmesan cheese.
5
Combine the butter, garlic, lemon juice, pepper, and thyme and beat until blended.
6
Cook the farfalle in the boiling water until al dente, about 15 minutes.
7
Drain well, reserving 1/4 cup of the cooking water.
8
Add the pasta to the prosciutto and peas and dot with the garlic butter.
9
Toss well, adding enough of the reserved pasta cooking water to melt the cheese.
10
Sprinkle the chives on top and season with salt and white pepper.
11
Serve at once.
12
Pass extra cheese separately.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 pounds fresh peas, shelled, or 1 1/2 cups frozen baby peas, thawed, 4 ounces prosciutto di Parma, sliced 1/4 inch thick and cut into 1/4 -inch dice, 1 1/2 cups loosely packed pea shoots or 1-inch pieces of arugula, 4 large ripe plum tomatoespeeled, seeded and cut into 1/4 -inch dice, and more.

Yes, Farfalle with Prosciutto, Peas, and Tomatoes 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.

That's it — enjoy your meal!

Farfalle with Prosciutto, Peas, and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions