About this recipe: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.
500g farfalle pasta
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
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Method Prep:10min › Cook:20min › Ready in:30min
In a large pot of boiling salted water cook pasta until al dente. Drain.
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.
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.