Farfalle with Prosciutto di Parma, Pea Leaves and Parmigiano Reggiano

Yield: 4 portions

Fresh peas – 1 1/2 cups
Farfalle, uncooked – 1 lb.
Flavored herb butter or olive oil – 1/3 cup
Pea leaves (or arugula) – 1 1/2 cups
Prosciutto di Parma, torn into bite-size pieces – 4 oz.
Parmigiano Reggiano cheese, freshly grated – 3 oz.
Plum tomatoes, peeled, seeded – 1/2-in. dice 4
Fresh chives – minced 3 Tbsp.
Coarse salt – white pepper to taste


  1. Cook peas until just tender, about 2 minutes; drain; rinse in cold water.
  2. Cook pasta until al dente, about 8 minutes; reserve 1 cup pasta water. Drain pasta; transfer to warmed serving bowl.
  3. While pasta is hot, add peas herbed butter, pea leaves, prosciutto, cheese and tomatoes. Tossing constantly, gradually add 2 to 3 Tbsp. reserved pasta water as butter and cheese melt into sauce. Add chives; toss again; season with salt and pepper.
  4. Spoon pasta into individual warmed bowls; serve with extra cheese at table.