Thursday, November 10, 2016

Farfalle With Crispy Prosciutto And Peas

Pasta is one of my favorites to make.  It is easy, tasty, and quick.  Today's recipe is no exception.  Farfalle pasta is served in an easy tomato sauce season with onions, garlic, red pepper flakes, salt and pepper.  Add some crispy prosciutto, Parmesan cheese,  and peas and you have a delicious and satisfying meal for your family.

Faralle With Crispy Prosciutto And Peas
From Cook's Country Magazine December/January 2017

Ingredients:
12 ounces farfalle pasta
Salt and pepper
2 tablespoons extra-virgin oil, plus extra for drizzling
6 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1 1/2 cups frozen peas
2 ounces Parmesan cheese, grated (1 cup)

Directions:
1. Bring 4 quarts water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
2. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering.  Add prosciutto and cook until crispy, about 10 minutes.  Using slotted spoon, transfer prosciutto to paper towel-lined plate.  Return skillet to medium heat; to fat left in skillet, addition, pepper flakes, 1/8 teaspoon salt, and 1/2 teaspoon pepper.  Cook until onion is softened, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add tomatoes and cook, stirring occasionally, until sauce is thickened, about 10 minutes.
3. Add peas, 3/4 cup Parmesan, sauce, and 1/4 cup reserved cooking water to pasta and toss to combine.  Adjust consistency with remains reserved cooking water as needed.  Serve, sprinkled with prosciutto and remaining 1/4 cup Parmesan and drizzled with extra oil.

Serves 4

2 comments:

  1. The first time I had pasta with peas and ham (and in this case, cream) was at a dinner in Rome held at the museum overlooking the Roman Forum. What a marvel -- the dish AND the locale! Thanks for the reminder -- I should make it soon.
    best... mae at maefood.blogspot.com

    ReplyDelete