Farfalle with prosciutto and peas
Instructions
Chop the onion: Brown in a pan with the butter and add the ham, saltandolo briefly.
Add the peas, moisten with broth and bring them to possibly adding other cooking liquid if too dry.
Add salt and pepper (you can also add nutmeg if you love the aroma): in the meantime Cook the farfalle until al dente, drain and saltatele in a pan with seasoning and two tablespoons of cream.
Sprinkled with Parmesan cheese and serve.
Don't overdo it with the cream: in addition to burdening the dish from the energy point of view, tends to flatten the delicate taste of the sauce.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- 150 g of shelled peas
- 100 g of diced cooked ham
- 50 g of butter
- 1 glass of broth
- 1 onion
- 2 tablespoons of cream
- Parmigiano
- Salt
- Pepper
- Nutmeg (optional)