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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Farfalle with Spinach and Peas

Real Simple MAY 2003

  • Yield: 4 servings
  • Prep time:15 Minutes
  • Other:5 Minutes


  • 12 ounces (4 cups) farfalle
  • 1 tablespoon olive oil
  • 2 ounces thinly sliced prosciutto, torn into 1-inch pieces
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/3 cup frozen peas
  • 1 5-ounce package fresh baby spinach
  • Black pepper
  • 4 ounces Feta, crumbled
  • 1/4 cup fresh basil leaves, torn


Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water.

Heat the oil in a large skillet over medium heat while the pasta cooks. Add the prosciutto and cook until crisp, about 2 minutes. Transfer to a paper towel-lined plate.

Return the skillet to medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic and cook 1 minute. Stir in the peas, spinach, and 1/4 teaspoon pepper. Add the cooked pasta, Feta, and reserved pasta water. Cook, stirring, until the spinach wilts. Remove from heat and fold in the cooked prosciutto.

Divide among individual bowls and top with the basil.

Nutritional Information

Amount per serving
  • Calories: 455
  • Calories from fat: 22%
  • Fat: 11g
  • Saturated fat: 5g
  • Cholesterol: 33mg
  • Sodium: 755mg
  • Carbohydrate: 68g
  • Fiber: 4g
  • Sugars: 3g
  • Protein: 19g

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Farfalle with Spinach and Peas recipe