Farfalle with prosciutto, fresh spring peas and mint
- 6 oz. Dried Farfalle pasta
- 2 Cups Freshly shelled English peas
- 3 oz. Prosciutto di Parma, julienned
- 3 Tbs. Fresh mint, chopped
- 1 oz. Extra virgin olive oil
- 3 Tbs. Unsalted butter
- 4 Tbs. Grated Parmesan cheese
- Salt and Pepper
Cook the peas in a large pot of boiling water until tender. Drain the peas and rinse under cold water until chilled.
Cook the pasta in a large pot of boiling salt water until al dente
Meanwhile, melt the butter with the olive oil in a large skillet over moderate heat. Add the Prosciutto, peas and mint and cook for a couple minutes
Drain the pasta and transfer to the skillet. Season with salt and pepper. Toss with Parmesan and serve.
Kuleto's
Union Square
221 Powell St
San Francisco, CA 94102
415-397-7720
