Simple and tasty pasta dish

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.

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