This week I had a craving for a pasta dish different from the every day. My husband is a big fan of bowtie pasta so I chose this recipe which I rarely make, but should more often! It’s a super easy weeknight meal and great for a date night at home too. It takes less than 30 minutes.
Prosciutto & Arugula Farfalle
1 lb. bowtie pasta
1 stick unsalted butter
4 oz. prosciutto, torn or chopped into bite-sized pieces
1 ½ cups loosely packed baby arugula
1 ½ cups cooked peas
4 ripe tomatoes, chopped
1 cup heavy cream
Splash of chicken broth
¾ cup grated Parmesan cheese
Cook pasta in a large pot of boiling, salted water 10-12 minutes, drain pasta
While pasta is cooking, melt butter in skillet on low heat and saute’ prosciutto until slightly crisp. Add in arugula, cooked peas, and tomatoes and sauté until tomatoes are tender, about 5 minutes. Add in cream and simmer until bubbly, reduce heat to low and season with cracked pepper. No extra salt is needed between the prosciutto and parmesan you will add later. A splash or two of chicken broth might be required if you prefer more sauce. Just be sure to stir it in and simmer for an additional 2-3 minutes. Toss the pasta with the sauce and top with parmesan cheese. Enjoy!