• 6servings
  • 469calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B6, H, C, D, P
MineralsChromium, Silicon, Iron, Magnesium, Sulfur, Chlorine

Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package farfalle pasta

  2. 1/4 pound thinly sliced prosciutto, chopped

  3. 3/4 cup dry white wine

  4. 1 pound tomatoes, seeded and diced

  5. 1 cup frozen green peas, thawed

  6. 1/4 cup butter

  7. 1/2 cup finely diced onion

  8. ground black pepper to taste

Instructions Jump to Ingredients ↑

  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.


Send feedback