← Back to Search Results
sauteeing Italian
Farfalle with Sweet Green Peas and Prosciutto Cotto

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Farfalle Verdi

We used to grow our own peas here at Gangivecchio, back when there was someone to shell them. But times have changed. Now we have a smaller staff, women all over Italy are working outside the home, even grannies are not grannies anymore; they are going off to play tennis or find a boyfriend. Once they were staying home, taking care of the children, and shelling peas and beans. Nowadays, we use only frozen peas. This dish is the sort of pasta that the middle class thinks is very elegant, perhaps because with butterflies and peas, it seems light. And the flavors are subtle, especially for those who are used to heavier dishes with tomatoes and onions.

Yield: Serves 6

Ingredients

  • 1 pound farfalle
  • 8 tablespoons (1 stick) unsalted butter
  • 1 scallion, minced (white part only)
  • ½ pound frozen petite green peas
  • ¼ pound prosciutto cotto (boiled ham), cut into ½-inch cubes
  • Salt and freshly ground black pepper
  • ½ cup (about 1½ ounces) freshly grated Parmesan cheese, plus more for passing at the table

Directions

1. Bring a large saucepan of water to a boil. Stir in a small fistful of salt and the farfalle and boil until the pasta is tender.

2. While the pasta is cooking, melt the butter with a tablespoon or two of water in a large frying pan over low heat. Add the scallions and sauté them for a minute or two, until they soften. Add the peas, ham, and salt and pepper to taste, and a small ladleful of hot pasta water, and cook until the peas are tender. Add a splash more hot pasta water as you’re cooking if the vegetables are sticking to the pan. Taste for salt and pepper. Keep warm, and when the pasta is almost done, transfer to a pasta bowl.

3. Reserve a cupful of the pasta water and drain the pasta quickly in a colander. Turn the pasta into the serving bowl on top of the peas and scallion condimento. Toss, adding a splash of hot pasta water if necessary. Sprinkle with the Parmesan cheese, and serve hot with more Parmesan at the table.

Notes

“For me, boiling water is a comforting thing. When the water is boiling, it means I’m halfway through, and I’m about to sit down with my pasta. Especially when I’m alone in the kitchen: the water starts to boil and even if I don’t put the pasta in yet, the sound of the boiling water is like having company in the kitchen.”

–G.


© 2005 Wanda Tornabene and Giovanna Tornabene
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

525kcal (26%)
112mg (11%)
22mg (37%)
161mcg RAE (5%)
340mg
59mg
18g
4g
4g
62g
58mg (19%)
651mg (27%)
12g (62%)
22g (34%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
in-the-kitchen-with-david In the Kitchen with David
by David Venable
raos-cookbook Rao's Cookbook
by Frank Pellegrino
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cook-with-jamie Cook with Jamie
by Jamie Oliver
flavor Flavor
by Rocco DiSpirito
martin-yans-china Martin Yan's China
by Martin Yan
the-provence-cookbook The Provence Cookbook
by Patricia Wells
american-masala American Masala
by Suvir Saran
a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
baked-explorations Baked Explorations
by Matt Lewis
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?