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Ingredients

2 Tablespoons olive oil
1 large yellow onion; halved, sliced thin
1 package frozen petite peas (10 ounces)
1/2 Cup water
salt, to taste
freshly-ground black pepper, to taste
1 pound dried farfalle
2 ounces prosciutto; minced
2 Tablespoons minced fresh flat-leaf parsley
2 Tablespoons unsalted butter
3/4 Cup grated Parmigiano-Reggiano cheese

Preparation method

In a large saute pan over medium heat, warm the olive oil. Add the onion and saute until it is soft and beginning to caramelize, about 15 minutes. Add the peas and water, and season with salt and pepper. Bring to a simmer and cook, uncovered, stirring often, until the peas have thawed, about 5 minutes. Remove from the heat.
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. While the pasta is cooking, reheat the pea mixture gently over low heat. Stir in the prosciutto and parsley.
Drain the pasta and return it to the warm pot. Add the butter and toss until it melts. Add the pea mixture and toss again. Divide among warmed dishes. Top each portion with a little of the cheese. Pass the remaining cheese at the table.

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