Bow-Tie Pasta with Peas and Prosciutto Peas and prosciutto are a favorite combo with Italians. Yes, prosciutto is expensive, but you only need to use a little. Makes 4 servings.
	Ingredients: 1 tablespoon butter 1/4 cup chopped shallots 2 ounces prosciutto, chopped 1/2 cup defatted Chicken Stock 12 ounces bow-tie (farfalle) pasta 1 cup shelled peas 1/2 teaspoon nutmeg Kosher salt and freshly ground black pepper to taste 1/2 cup grated Parmesan cheese
	Instructions: 1. Bring a pot with 4 quarts of salted water to boil on the stove. 2. Put butter in a large, preferably a wok, over medium heat. 3. Cook shallots and prosciutto until shallots soften. 4. Add chicken stock and continue to cook until liquid is reduced by half, about 5 minutes. 5. When pasta water boils, add pasta and cook until just beyond half down, about 7 minutes. 6. Add peas and cook until peas and pasta are done, about 5 minutes more. 7. Drain both in a colander. 8. Reheat shallot mixture and add pasta peas. 9. Season with nutmeg, salt, and pepper and toss. 10. Turn off heat and add cheese. 11. Toss again. Cooking Tip There are many types of prosciutto, but as with Chablis, the name alone doesn't guarantee success. Look for Prosciutto di Parma for quality. Domestic prosciutto is often salty with a less silky texture.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop