Farfalle with peas and prosciutto

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For those weeknights when you don’t have the time or energy to make anything too complicated this is the perfect recipe for you. It only requires a handful of ingredients but the punchy flavours mean that this recipe is anything but plain. One of my friends Sophie first cooked this for me and I begged her for the recipe especially when she assured me that the amazing dish I had just eaten had taken her about 15 minutes to whip together.
 
I like to use farfalle pasta which is sometimes called bow tie pasta as it looks like small bow ties although in Italian farfalla means butterfly which is a much nicer image. You could really use any pasta however I find that farfalle holds the mint and pepper well. Because the recipe is so simple try to use the best ingredients you can get your hands on. I look for some really good prosciutto from a deli and freshly grated parmesan none of this pre grated stuff.
 
 
Ingredients
4 cups of farfalle pasta
8 slices of prosciutto sliced into strips
1 cup of peas. Frozen is fine.
2 tbsp olive oil
1 handful of fresh mint chopped
1/2 cup of grated Parmesan cheese
Cracked black pepper to season

 

 
1. Bring a large pot of salted water to the boil then cook the pasta until it is al dente, or soft with a slight bite to it . This will probably take about 8-10 minutes.

 

2. 1 minute before the pasta is finished cooking add the peas to the pot of boiling water.

 

3. Drain the pasta and peas and place in a large serving bowl.

 

4. Add the olive oil, mint, grated cheese and a generous amount of cracked black pepper and then toss.

 

5. Bring to the table in the large bowl and let people serve themselves.

 

 
Serves 4.

 

 
If you liked reading this for another quick weeknight pasta meal check out my recipe for Fettucine with Smoked Salmon and Capers or if you want someone else to cook your pasta for you try the Italian restaurant in London that everyone is talking about, Bocca di Lupo.
 

7 comments

  1. indeed they look yummy!
    if you do have fresh peas, though, rather than cooking them with the pasta one possibility to retain more of their flavour is to saute’ an onion in the oil, then add the peas to it, and then the rest as you suggest. And if you are organised and start on the onion as soon as you put the water on the fire, it shouldn’t take longer (thoug a few more tears 😉 )

  2. This is the sort of recipe I love right now – credit crunch carbs, quick and cheap to make.

    Thanks!

  3. Yummy and sooo perfect for spring!

  4. Man-Woman – thanks for the tip. Sadly it is quite a rare occasion when I do have fresh peas

    Dan – credit crunch carbs I like it

    Rebekkah – thanks lovely to hear from you

    Boo – thanks very much

  5. I love the idea of mint with pasta – good one!

  6. I feel bad. That is actually Lucy’s recipe. And I believe in the very beginning it was Jamie Oliver’s.

    But I suppose I did cook it for you.

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