Bow Tie Pasta with Prosciutto and Peas
This recipe makes great leftovers or can easily be cut in half.
1 lb bow tie pasta
6 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 large white onion, thinly sliced
1 lb baby bella or crimini mushrooms, sliced
2 Tbsp garlic, finely minced
1 lb snow peas
(1) 10-oz pkg frozen peas
¼ lb prosciutto, thinly sliced and cut in half lengthwise
¼ lb Parmigiano-Reggiano cheese, freshly grated
Kosher salt and freshly ground black pepper
Bring 4 quarts of salted water to a rolling boil and cook pasta until al dente. Drain and set aside.
Meanwhile, heat olive oil in a 12-inch skillet. On high heat add onions and cook until they begin to soften and obtain some color (approximately 8 minutes). Add mushrooms and continue to stir fry until mushrooms are tender (5 to 6 minutes). Add the garlic and snow peas and stir continuously for 45 seconds. Remove from heat and pour into a serving dish with the drained pasta. Add frozen peas, prosciutto, and half of the Parmigiano-Reggiano. Toss together until all ingredients are evenly distributed. Add kosher salt and freshly ground black pepper to taste. Garnish with remaining Parmigiano-Reggiano. Serve immediately or at room temperature.
Makes 8 — 10 servings
Allergy Warning: Contains milk and wheat