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Prosciutto and Pea Farfalle

Prosciutto and Pea Farfalle with Creamy Garlic-Parmesan Sauce

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Recipe Details


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.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Tim

    By Chef Tim

    Nutritional info

    • 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

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

    What You’ll Need

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

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      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.

    2. Bake prosciutto

      Bake prosciutto

      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.

    3. Cook farfalle

      Cook farfalle

      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).

    4. Make sauce

      Make sauce

      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.

    5. Toss farfalle

      Toss farfalle

      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.

    6. Plate prosciutto and pea farfalle

      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!

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