Creamy Farfalle with Proscuitto and Peas

Step 1

In a pot, set water to boil for pasta. When boiling, add a pinch of salt and cook according to package instructions, about 12 minutes. BEFORE draining, reserve a cup of the starchy pasta cooking water. A coffee cup, measuring cup, or ladle works well to dunk in a pull out the water.

Step 2

Meanwhile, in the time it takes to cook the pasta, make the sauce. In a large round bottomed pan or pot, big enough to toss the pasta with the sauce, melt butter over medium heat. Saute bell pepper and prosciutto about 5 minutes, stirring often. Add garlic and season with salt and pepper. Stir well to combine.

Step 3

Add cream and reduce heat to medium low. Simmer until the sauce starts to reduce and thicken and the pasta is ready, about 10 minutes.

Step 4

Add the frozen peas, drained pasta, and Parmesan cheese to the sauce and mix well to combine with the burner still on low. Add in the reserved pasta water a ¼ cup at a time as needed to reach the desired consistency, (total about ¼ to 1 cup). Turn off the heat and serve with more Parmesan cheese.