Butterfly Pasta with Ham and Fresh Peas

recipe

Butterfly Pasta with Ham and Fresh Peas

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'We enjoy the sweetness of peas in spring with this bow-tie pasta,' say Katie and Giancarlo Caldesi, authors of The Italian Mama's Kitchen. 'It is a pretty and colourful dish, full of flavour, and now a favourite with our children, who love to help pod the peas. If you can't find fresh peas, the frozen, unminted variety is good, too'

Adapted with permission from The Italian Mama's Kitchen: Authentic Home-style Recipes by Katie and Giancarlo Caldesi, MQ Publications, £14.99.

Ingredients

2 teaspoons salt
150g fresh peas
300g uncooked farfalle (bow-tie pasta)
5 tablespoons extra-virgin olive oil
1 medium onion, chopped finely
100g prosciutto or cooked ham, chopped into 1cm cubes
150ml double cream
Freshly ground black pepper to taste
50g grated Parmesan, plus extra to garnish
Handful fresh basil, torn into small pieces

Serves: 4 Preparation: 15 Cook Time: 12 Total Time: 27min

Directions

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Fill a small saucepan with water and add teaspoon salt. Bring to the boil over medium-high heat. Add the peas and cook until just tender. Drain and set aside.
Fill a large saucepan with water and add one teaspoon salt. Bring to the boil over medium-high heat. Add the farfalle and cook until al dente.
While the farfalle is cooking, heat the olive oil in a large frying pan over medium-low heat. Add the onion and saute until soft.

Source: The Italian Mama's Kitchen