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Bowtie Pasta with Peas, Prosciutto, and Arugula
Bowtie Pasta with Peas, Prosciutto, and Arugula
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Light bowtie pasta with peas, prosciutto, Parmesan, arugula, and olive oil for a healthier twist, sans cream.
Ingredients:
  • 1/2 pound (8 ounces) farfalle bowtie pasta
  • 3 tablespoons extra virgin olive oil (divided into 1 and 2 tablespoons)
  • 2 ounces prosciutto, thin slices separated and roughly chopped
  • 1/2 cup fresh or frozen peas
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reserved pasta water
  • 1 large handful baby arugula (about a cup and a half, packed)
  • 2 tablespoons fresh mint leaves, thinly sliced
Instructions:
  • Cook the farfalle bowtie pasta in 3 quarts of boiling salted water (1/2 Tbsp salt per quart) until al dente.
  • Cook the prosciutto: Heat olive oil in a non-stick pan. Arrange prosciutto slices in a single layer and cook on medium heat until the fat is rendered and the prosciutto firms up slightly. Flip halfway through. Remove from heat once done.
  • Save a cup of pasta cooking water, mix in peas, and cook for an extra minute: After cooking the pasta until al dente, reserve one cup of pasta cooking water. Stir in the peas and cook for one more minute.
  • Combine cooked pasta and peas with prosciutto in a pan. Sprinkle with Parmesan, black pepper, and 1/2 cup of pasta cooking water. Toss in mint and arugula, allowing the heat to wilt the arugula. Add more pasta water if needed.
  • Drizzle and toss with a generous 2 tablespoons of high-quality olive oil before serving.

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