Tomato, prosciutto and pea pasta

    30 min

    This is a super easy but sophisticated pasta dish that is ready in a flash. Perfect for a midweek supper in a hurry. Prosciutto, white wine, tomatoes and peas are tossed with farfalle pasta for a simple but flavourful meal.

    23 people made this

    Serves: 6 

    • 500g farfalle pasta
    • 50g butter
    • 1 small onion, finely chopped
    • 110g thinly sliced prosciutto, chopped
    • 180ml dry white wine
    • 500g tomatoes, seeded and diced
    • 175g frozen garden peas, thawed
    • ground black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot of boiling salted water cook pasta until al dente. Drain.
    2. Meanwhile, in a large frying pan, saute onion in butter until soft and tender. Add prosciutto and saute with onion 2 minutes. Add dry white wine and let simmer for 2 additional minutes. Add tomatoes, thawed peas and ground black pepper; stir well. Cover and simmer for 10 minutes.
    3. In a large bowl toss drained pasta with prosciutto mixture. Serve warm.


    Use olive oil instead of butter to make this a tasty dairy free pasta dish.

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    Reviews & ratings
    Average global rating:

    Reviews in English (20)


    Easy to do, worked really well. Will be cooking again for my Godsons Christening!  -  19 Feb 2011


    This was really simple and great! I did use olive oil instead of butter.  -  17 Dec 2006  (Review from Allrecipes US | Canada)


    I had some leftover prosciutto from another recipe and found this, and it was perfect. Loved the flavor.  -  08 Aug 2010  (Review from Allrecipes US | Canada)