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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
- 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.
- 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.
- Serve immediately.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 19 Minutes Total Time: 39 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
