Creamy Farfalle with Proscuitto and Peas

Creamy Farfalle Pasta with red bell peppers and peas.

5 from 6 votes

Creamy Farfalle with Proscuitto and Peas

Creamy Farfalle Pasta with Prosciutto and Peas is one of the easiest weeknight dinners to have in your recipe rotation! Only 8 ingredients and on the table in under 30 minutes, this basic cream sauce is a family favorite!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 816kcal

Author: Meryl Downing

Ingredients

1 pound farfalle pasta (bowtie) could substitute any short pasta
2 Tablespoons butter
1 red bell pepper sliced
6 slices prosciutto roughly chopped
3 cloves garlic minced
½ teaspoon kosher salt
6 grinds fresh black pepper
1 cup heavy cream
1 cup frozen peas
½ cup Parmesan cheese shredded
½ to 1 cup pasta cooking water reserve before draining

Instructions

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.
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.
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.
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.

Notes

Reserve the Starchy Pasta Water - Essential to sauce making, pull out the starchy water before you drain the pasta! As the pasta sits, the sauce continues to thicken, add more pasta water as needed. You may go back for a second helping and find you need to add a bit more. You may end up adding anywhere between ¼ to 1 full cup. If you forget to save your pasta water, add a little more cream or milk if the pasta becomes too dry.
Recipe Variations - Red Bell Pepper could be substituted with ½ cup jarred roasted peppers or really swapped with any veggies you like. Change up the protein by subbing or adding grilled sliced chicken, shrimp or Italian sausages.

Nutrition