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
Recipe courtesy of www.bertolli.com
Ingredients
- 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
Method
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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.
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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.
