Janet's Farfalle
Description
A wonderful recipe for your bowtie pasta.
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
Directions
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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.