A lighter version of bowtie pasta with peas and prosciutto, no cream, but tossed with parmesan, olive oil, and arugula instead.
Do you have a favorite pasta shape? For me, it’s sort of a toss between angel hair and bows. I love angel hair because the pasta is so tender and easy to eat, and bows because they’re so cute.
Is that even a valid reason to like a pasta shape? They are sweet! They make any pasta dish look a little fancy, like the pasta is decked out for a show. And each is a perfect forkful size.
For this bowtie pasta dish, I started with a classic—bowties with peas and prosciutto—but left out the creamy sauce that usually accompanies this dish. Instead, I spiced it up a bit by tossing everything with olive oil, black pepper, and parmesan, and adding fresh baby arugula for some peppery greens.
Wow! Prosciutto, rocket, peas, parmesan, pasta, pepper? Perfect! so good together
It’s fast! Cooking takes about as long as it takes to bring a pot of water to a boil and cook the pasta. 30 minutes at most. Enjoy!
Fly pasta with peas, prosciutto and arugula
Prepare the ingredients while the pasta water is heating to save time.
ingredients
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1/2 pound (8th ounces) fall far Fly Noodles
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3 tablespoon Extra virgin olive oildivided into 1 and 2 tablespoons
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2 ounces prosciuttothinly sliced and roughly chopped
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1/2 Cup fresh or frozen peas
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1/2 Cup parmesan cheeseshredded
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1/2 teaspoon fresh ground black pepper
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1 Cup Reserved pasta water
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1 large handful arugula (Above 1 1/2 cup packed)
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2 tablespoon fresh mint leavesthinly sliced
method
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Put pasta in boiling water to cook:
Bring 3 liters of salted water (1/2 tablespoon of salt per liter of water) to a boil. Add the farfalle meatballs and cook al dente.
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Cook ham gently:
Brush the bottom of a skillet without chopsticks with 1 tbsp olive oil. Place the ham pieces in the pan in a single layer. Turn the heat to medium-high and cook gently while the pasta cooks.
After a few minutes, turn the pieces over.
The intention is not to be too crunchy, but to remove some of the fat and make the prosciutto a bit firmer. When this is done, remove the pan from the heat.
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Set aside some of the pasta cooking water, add the peas to the pasta and cook for another minute:
Once the pasta has been cooked at the right time to al dente, remove one cup of the pasta cooking water from the pan and set aside.
Add the peas and cook another minute.
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Add pasta, peas, parmesan, black pepper to the prosciutto, then add mint and arugula:
Drain the pasta and peas and add to the pan with the prosciutto. Add the parmesan cheese and toss to coat. Add the black pepper.
Add 1/2 cup of the pasta cooking water. Add the fresh baby arugula and mint and toss with the hot noodles to wilt the arugula.
Add more pasta water if the pasta seems dry.
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Drizzle with olive oil:
To serve, drizzle with 2 tablespoons olive oil and toss.
| nutritional information (per serving) | |
|---|---|
| 267 | calories |
| 15g | Fat |
| 21g | carbohydrates |
| 12g | protein |
