Farfalle with Sweet Green Peas and Prosciutto Cotto

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Stir in a small fistful of salt and the farfalle and boil until the pasta is tender.

3. 3

   While the pasta is cooking, melt the butter with a tablespoon or two of water in a large frying pan over low heat.

4. 4

   Add the scallions and saute them for a minute or two, until they soften.

5. 5

   Add the peas, ham, and salt and pepper to taste, and a small ladleful of hot pasta water, and cook until the peas are tender.

6. 6

   Add a splash more hot pasta water as youre cooking if the vegetables are sticking to the pan.

7. 7

   Taste for salt and pepper.

8. 8

   Keep warm, and when the pasta is almost done, transfer to a pasta bowl.

9. 9

   Reserve a cupful of the pasta water and drain the pasta quickly in a colander.

10. 10

    Turn the pasta into the serving bowl on top of the peas and scallion condimento.

11. 11

    Toss, adding a splash of hot pasta water if necessary.

12. 12

    Sprinkle with the Parmesan cheese, and serve hot with more Parmesan at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.