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Ingredients
- 1 pound farfalle
- 8 tablespoons (1 stick) unsalted butter
- 1 scallion, minced (white part only)
- 1/2 pound frozen petite green peas
- 1/4 pound prosciutto cotto (boiled ham), cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese, plus more for passing at the table
Method
- Bring a large saucepan of water to a boil.
- Stir in a small fistful of salt and the farfalle and boil until the pasta is tender.
- While the pasta is cooking, melt the butter with a tablespoon or two of water in a large frying pan over low heat.
- Add the scallions and saute them for a minute or two, until they soften.
- Add the peas, ham, and salt and pepper to taste, and a small ladleful of hot pasta water, and cook until the peas are tender.
- Add a splash more hot pasta water as youre cooking if the vegetables are sticking to the pan.
- Taste for salt and pepper.
- Keep warm, and when the pasta is almost done, transfer to a pasta bowl.
- Reserve a cupful of the pasta water and drain the pasta quickly in a colander.
- Turn the pasta into the serving bowl on top of the peas and scallion condimento.
- Toss, adding a splash of hot pasta water if necessary.
- Sprinkle with the Parmesan cheese, and serve hot with more Parmesan at the table.
