Janet's Farfalle

Ingredients

• 12 oz. farfalle pasta
• 2 T. olive oil
• 1 medium onion, chopped finely
• 3 cloves garlic, peeled and minced
• 3 oz. prosciutto slices, cut into strips
• 1 large tomato, peeled, seeded and chopped
• 1 cup wild mushrooms, sliced
• 2/3 cup dry white wine
• 1/2 cup heavy whipping cream
• 2 T. butter
• 1 cup frozen peas
• salt and pepper to taste
• 1/2 cup Parmesan cheese
• 2 T. chopped parsley, fresh
• 1 cup reserved water from cooking pasta

Steps

1. Cook pasta in a large pot of salted water according to pkg. directions. Drain, reserving 1 cup of the water. While pasta is still cooking, heat olive oil in a large pan over medium-high heat. Add onion, stir frequently and cook until golden brown, about 3 minutes. Add garlic, cook for another 1 minute. Add prosciutto, tomato and mushrooms; cook for 3 minutes. Season with salt and pepper. Add wine, cook until wine is reduced slightly, about 2 minutes. Add cream and butter and cook for about 2 minutes. Stir in drained pasta and the peas. Remove from heat. Stir in cheese and parsley.If needed, add some of the reserved water from the cooked pasta, several tablespoons at a time, until sauce is the consistency that you want. Serve with freshly grated Parmesan cheese. Serves 4-6.