Farfalle pasta with prosciutto and peas

  • Serves 4

This smokey Italian pasta is an easy midweek dinner and makes a great lunch for work the next day if you put a portion aside

proscuitto farfalle

Recipe courtesy of



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