The name of your favorite pasta could actually mean...
- Shoelaces
- Little Worms
- Long Rifles
- Little Tongues
- Elbows
- Snails
- Little Ears
- And Priest-Stranglers (no joke)
These seemingly unappetizing translations are no match for your taste buds though. We're not craving translations; we're talking about PASTA.
So, don't think twice when you order up your favorite dish of shoelaces!
But today? I'm feeling butterflies with prosciutto and peas!
Of course, by butterflies, I mean farfalle. Though I call them bowties (makes my meal feel fancier), farfalle is great for picking up the thick sauce composed of onions, peas, sauteed prosciutto, and chicken (for an extra punch of protein).
The prosciutto, a type of cured Italian meat, transcends to a whole new level of delicious when incorporated into a tomato marinara.
It's an easy meal and yet, because of a few special elements, the flavor appeals to even the most sophisticated of palettes.
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| The critic from Ratatouille definitely approves |
Farfalle with Prosciutto and Peas
(serves 4)
- 1/2 box of farfalle
- 1 onion
- 1 can diced tomatoes
- 1/4 cup reserved pasta cooking liquid
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 pound proscuitto, sliced into thin strips
- 1/4 cup Parmigiana Reggiano
- 3/4 cup peas
- 4 cooked chicken cutlets, cut to bite-size
- Salt and pepper
- Red pepper flakes
- 1 pkg. whole-milk Ricotta (to serve)
- 1. Cook farfalle according to package directions.
- 2. Melt butter in skillet and cook garlic for 1 minute. Add diced onion. Add prosciutto and cook for 2 minutes.
- 3. Add diced tomatoes, salt, pepper, and red pepper flakes to taste. Stir as sauce thickens (about 10 minutes).
- 4. Stir in 1/4 cup Parmigiana Reggiano and peas.
- 5. Stir in reserved pasta water and farfalle and toss to coat.
- 6. Serve with heaping spoonful of ricotta! (Ooh and garlic bread!)
Tutti al tavola di mangiare!
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