Ingredients:
1 (16 ounce) farfalle pasta
1/4 pound thinly sliced prosciutto
3/4 cup dry white wine
1 pound tomatoes, seeded and diced
1 cup frozen peas, thawed
1/4 cup butter or margarine
1/2 cup finely chopped onion
ground black pepper
Directions:
1 In a large pot of boiling salted water cook farfalle until al dente. Drain.
2 Meanwhile, in a large skillet saute onion in butter or margarine until soft and tender. Add prosciutto and saute with onion 2 minutes. Add dry white wine and let simmer for 2 additional minutes. Add thawed tomatoes, peas, and ground black pepper; stir well. Cover and simmer for 10 minutes.
3 In a large bowl toss drained farfalle pasta with prosciutto mixture. Serve warm.
Makes 6 servings [Previous Recipe][Next
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