Recipe courtesy of www.bertolli.com
Farfalle pasta with prosciutto and peas
This smokey Italian pasta is an easy midweek dinner and makes a great lunch for work the next day if you put a portion aside
Ingredients
- 1tbsp Extra virgin olive oil
- 30g Bertolli Spread
- 1 Small onion finely chopped
- 40g Prosciutto finely chopped
- 250g Frozen peas
- 6 Fresh basil leaves
- 160ml Vegetable stock
- 300g Farfalle pasta
- 20g Parmesan grated plus extra for sprinkling
Method
Step 1
Gently heat the oil and Betrolli Spread in a frying pan, add the onion and prosciutto and on a medium heat sweat until the onion has softened and the proscuitto is golden. Stir in the peas and basil, add the stock and 20g of grated parmesan. Cover with a lid and cook on a medium heat for about 3 - 4 minutes, until the peas are cooked through and the water has absorbed.
Step 2
Meanwhile, cook the farfalle in slightly salted water. Drain, add to the sauce, adding a little of the pasta water if necessary, and mix well. Serve immediately with an extra sprinkling of parmesan if desired.
