Recipes › Pasta › Farfalle with Peas and Prosciutto Recipe

Farfalle with Peas and Prosciutto Recipe

Recipe by Pedro M. A. Neves

This elegant Italian pasta dish combines tender farfalle with sweet spring peas, crispy prosciutto, and a silky cream sauce enriched with Parmesan. A classic preparation from Northern Italy, it delivers comfort and sophistication in a single bowl. Quick enough for weeknight dinner yet refined enough for entertaining.

Ingredients

• 400g farfalle pasta
• 150g fresh or frozen peas
• 120g prosciutto, diced into small pieces
• 60ml heavy cream
• 60ml whole milk
• 40g unsalted butter
• 30g grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh mint leaves for garnish (optional)
• 1 liter water for pasta

Instructions

1. Bring 1 liter of salted water to a rolling boil in a large pot over high heat.

2. Add farfalle pasta and cook according to package directions until al dente, approximately 10-12 minutes, stirring occasionally.

3. While pasta cooks, heat butter in a large skillet over medium heat until foaming.

4. Add diced prosciutto to the butter and cook for 2-3 minutes until edges become slightly crispy, stirring gently.

5. Stir in minced garlic and cook for 30 seconds until fragrant.

6. Add peas to the skillet and cook for 2-3 minutes, stirring occasionally.

7. Pour in cream and milk, bring to a gentle simmer over medium-low heat, and cook for 2 minutes while stirring.

8. Drain pasta and add it directly to the skillet, tossing gently to coat evenly with sauce.

9. Remove from heat, add Parmigiano-Reggiano cheese, and toss gently until fully incorporated.

10. Season with salt and black pepper to taste, garnish with fresh mint if desired, and serve immediately on warm plates.

Substitutions

• Substitute heavy cream with crème fraîche or mascarpone for a tangier flavor
• Replace prosciutto with pancetta or speck for a smokier variation
• Use frozen peas with fresh spring peas or substitute with frozen fava beans for a different texture
• Replace Parmigiano-Reggiano with Grana Padano for a similar but slightly milder nutty profile

Tips

• Do not overcook the pasta; al dente texture is essential for proper sauce adherence and mouthfeel
• Add the drained pasta directly to the sauce rather than combining separately to ensure even coating
• If sauce seems too thick, reserve 120ml of pasta cooking water and add gradually while tossing until desired consistency is achieved

This dish reflects Northern Italian cuisine, particularly from regions like Piedmont and Lombardy, where cream-based pasta sauces and the combination of peas with prosciutto are traditional. The use of farfalle with its distinctive bow shape makes the dish visually appealing and allows sauce to pool naturally in the pasta's curves.

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