Proscuitto & Arugula Farfalle

People Magazine
August 2014

Serves:  4
Prep Time:  10 minutes
Cook Time:  10 minutes

Ingredients:

1 lb. Italian bowtie pasta (farfalle)
1/4 lb. unsalted butter, room temperature
1 1/2 cups loosely packed baby arugula
1 1/2 cups cooked peas or fava beans
4 oz. prosciutto, torn into bite-size pieces
3/4 cup grated Parmigiano Reggiano cheese, plus additional for serving
4 ripe plum tomatoes, peeled, seeded, and diced
3 Tbsp chives, finely minced
3 Tbsp basil leaves, finely chopped
Coarse salt and freshly ground white pepper to taste


Cook pasta in a large pot of boiling salted water until al dente (about 8 minutes).  Drain the pasta, reserving 1 cup pasta water.

Transfer pasta to a warmed serving bowl.  Immediately add the butter, arugula, peas (or fava beans), prosciutto, cheese and tomatoes.  Tossing constantly, gradually add 2 to 3 Tbsp of the reserved pasta water.  Continue adding water until sauce turns rich and creamy.  Add the chives and basil, and toss again.  Season with salt and pepper.