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Recipes of Pamela Sheldon Johns



Farfalle con Piselli e Prosciutto

(Farfalle with Peas and Prosciutto)

Farfalle or butterfly pasta, is found in many regions from north to south. Here it is paired with peas, cream, and prosciutto di Parma, the salty, sweet cured meat from Emilia-Romagna, to create a northern Italian classic.

4 tablespoons unsalted butter 1 small spring onion, sliced
1 cup heavy cream
2 cups shelled spring peas
Sea salt and freshly ground white pepper
1 pound farfalle or pasta of your choice
1/4 pound thinly slicedprosciutto di Parma, cut into thin strips
Freshly grated Parmigiano-Reggiano cheese

In a saute pan over medium heat, melt the butter. Add the onion and sauté until softened, but not browned. Add the cream and heat through. Stir in the peas and simmer for 3 to 5 minutes, until the peas are tender. Season with salt and pepper and keep warm.
In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Drain and toss with the sauce. Transfer to a warmed serving platter, garnish with the prosciutto, and serve with Parmigiano-Reggiano on the side.

Serves 6

Picture by Joyce Dudkerk-Pool


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