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Farfalle With Prosciutto and Green Peas

Prep: 10 min., Cook: 25 min.

Southern Living Cooking School AUGUST 2008

  • Yield: Makes 6 to 8 servings

Ingredients

  • 1 (16-ounce) box BARILLA Farfalle
  • 1 small onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 (3.5-ounce) packages prosciutto, cut into thin strips
  • 1 1/2 cups frozen green peas, thawed
  • 1/2 cup dry white wine
  • 2 cups half-and-half
  • 1/2 cup heavy cream
  • Salt and freshly ground pepper to taste
  • 1/2 cup freshly grated Parmesan cheese

Preparation

1. Cook onion in hot olive oil in a large (3-inch-deep) skillet or Dutch oven over medium heat, stirring occasionally, 5 minutes. Add prosciutto and peas, and cook, stirring occasionally, 3 minutes. Stir in wine, and cook 3 to 4 minutes or until mixture is reduced by half. Stir in half-and-half and cream. Season with salt and pepper to taste. Cook 1 to 2 minutes or until slightly thickened.

2. Cook pasta according to package directions; drain. Toss hot cooked pasta with cream mixture. Stir in cheese.

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