CLASSIC pasta farfalle with peas and ham







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There is something ubiquitous about pasta and peas and ham -- probably because it just works so well!   Here is the classic combination with bow ties, although fusilli work just as well.

for the sauce:

  • three tablespoons butter plus one more tablespoon
  • two cloves garlic, peeled and finely chopped
  • one medium onion, diced
  • 10 ounces of frozen peas
  • one half cup heavy cream
  • one half pound ham, cut into strips about as long as the farfalle
  • salt and freshly ground pepper
  • one half cup freshly grated parmesan

for the pasta:

  • one pound of farfalle

Allow the peas to defrost.

Put the butter in a saute pan over medium heat. Add the garlic. After ten seconds add the onion. Cook for two minutes, and then add the ham. Cook for two minutes and add the peas, a half teaspoon of salt, and some freshly ground pepper. Cook for two minutes (assume the peas are now tender) and add the cream. Over high heat, reduce by half. Set aside.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente (or just a touch short of al dente).

Drain and combine with the re-heated sauce over a medium heat. Add the last tablespoon of butter and stir well. Taste for salt and pepper and serve with the freshly grated parmesan.




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