Farfalle With Peas

Farfalle With Peas


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

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Cooking the onions until just lightly browned and deglazing the pan produce a savory light sauce in this simple and delicious dish.

  • 1/4 Cup Olive Oil
  • 1/2 Medium Onion (Peeled And Finely Diced)
  • 1 1/2 Cups Fresh Peas
  • 6 Ounces Prosciutto (Diced)
  • 10 Fresh Basil Leaves
  • 1 Pound Farfalle Pasta
  • 1 Tablespoon Butter
  • 2 Cups Water
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/3 Cup Grated Parmesan Cheese
  1. Add olive oil in medium-size skillet and turn heat to medium. Add onions and cook 4 minutes until onions are soft and begin to brown. Add prosciutto and basil. Sauté 3 minutes. Add 2 cups water to deglaze pan. Add peas, kosher salt and pepper. Bring to simmer. Cover and gook 10 minutes until peas are tender.
  2. Cook pasta in salted boiling water until al dente. Drain and transfer to serving bowl. Toss pasta with butter. Add pea mixture. Toss and sprinkle with Parmesan cheese.
  3. Serve immediately.
  4. Serves 4
  5. Prep Time: 20 Minutes Cook Time: 19 Minutes Total Time: 39 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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