Recipe courtesy of


  • 1tbsp Extra virgin olive oil
  • 30g Bertolli Spread
  • 1 Small onion finely chopped
  • 40g Prosciutto finely chopped
  • 250g Frozen peas
  • 6 Fresh basil leaves
  • 160ml Vegetable stock
  • 300g Farfalle pasta
  • 20g Parmesan grated plus extra for sprinkling


  • STEP 1

    Gently heat the oil and Betrolli Spread in a frying pan, add the onion and prosciutto and on a medium heat sweat until the onion has softened and the proscuitto is golden. Stir in the peas and basil, add the stock and 20g of grated parmesan. Cover with a lid and cook on a medium heat for about 3 - 4 minutes, until the peas are cooked through and the water has absorbed.

  • STEP 2

    Meanwhile, cook the farfalle in slightly salted water. Drain, add to the sauce, adding a little of the pasta water if necessary, and mix well. Serve immediately with an extra sprinkling of parmesan if desired.