Prosciutto and Pea Farfalle with Creamy Garlic-Parmesan Sauce
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Ingredients & Equipment
What we send
- 1red onion
- 2 clovesgarlic
- 2 ouncesprosciutto
- 8 ouncesfarfalle pasta
- 1/3 cuppeas
- 2 tablespoonswhite wine
- 1/4 cupheavy cream
- 1 packetunsalted butter
- 2 ouncesgrated Parmesan cheese
- 1parchment paper
- 1/8 ouncerosemary
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- baking sheet
- 10" medium high-sided pan
Preheat oven to 350ºF. Bring a large pot of water to a boil over high heat. Rinse parsley and roughly chop leaves, discarding stems. Peel shallot and mince. Peel onion and cut into small dice. Mince garlic.
Line a baking sheet with parchment paper, then add prosciutto slices in a single layer. Bake until beginning to crisp, 15-18 minutes. Then, remove from oven and set aside to cool until fully crisp.
While prosciutto bakes, season boiling water generously with salt. Stir in farfalle and cook 5 minutes, then add peas and cook until pasta is al dente, 3 minutes more. Reserve ½ cup pasta cooking water, then drain farfalle and peas and return to pot, off heat. Add 1 tablespoon olive oil to pot and stir to coat (this will prevent the pasta from sticking).
While farfalle cooks, heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add shallot, onion, and garlic and sauté, stirring, until fragrant, 2-3 minutes. Add white wine and stir to combine, 1 minute. Stir in heavy cream, butter, and 1 whole rosemary sprig. Save any remaining rosemary for a batch of roasted potatoes.
Add farfalle and peas to pan with sauce and stir to combine. Stir in reserved pasta cooking water and simmer until slightly thickened, 3-4 minutes. Taste and add salt and pepper as desired. Remove pan from heat. Remove and discard whole rosemary sprig, then stir in half of Parmesan to combine.
Plate prosciutto and pea farfalle
Divide pea farfalle with creamy garlic-Parmesan sauce between serving bowls and crumble over crispy prosciutto. Sprinkle over parsley and remaining Parmesan. Mangia!