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Le ricette di Pamela Sheldon Johns
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Farfalle con Piselli e Prosciutto
(Farfalle with Peas and Prosciutto) |
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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
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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 |
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Picture by Joyce Dudkerk-Pool
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La ricetta del mese
