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Prosciutto and Pea Farfalle

Prosciutto and Pea Farfalle with Creamy Garlic-Parmesan Sauce

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On the menu Dec 31 — Jan 6

This rich, creamy pasta barely made it out of the Test Kitchen before it was devoured in a matter of minutes. Chef Tim is creating a decadent sauce of Parmesan, cream, buttter, garlic, and rosemary, then tossing it with chewy farfalle pasta and bright green peas. For a unique touch, he’s adding oven-crisped prosciutto for a salty, crunchy counterpoint to the other textures of the dish. It’s all sprinkled with fresh parsley and—what else?—more Parmesan, because we firmly believe you can never have too much cheese.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    • Calories 930
    • Protein 37g
    • Total Carb 93g
    • Total Fat 42g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • parsley
      • 1/8 ounce
      • parsley
    • shallot
      • 1
      • shallot
    • red onion
      • 1
      • red onion
    • garlic
      • 2 cloves
      • garlic
    • prosciutto
      • 2 ounces
      • prosciutto
    • farfalle pasta
      • 8 ounces
      • farfalle pasta
    • peas
      • 1/3 cup
      • peas
    • white wine
      • 2 tablespoons
      • white wine
    • heavy cream
      • 1/4 cup
      • heavy cream
    • unsalted butter
      • 1 packet
      • unsalted butter
    • rosemary
      • 1/8 ounce
      • rosemary
    • grated Parmesan cheese
      • 2 ounces
      • grated Parmesan cheese
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" large pot
    • baking sheet
    • 10" medium high-sided pan