Farfalle with Prosciutto, Peas, and Tomatoes

Rating: Unrated

Alfred Portale, the chef-owner of New York City's Gotham Bar and Grill, says, "My earliest memory of my mother's kitchen is helping her do tasks, like making pasts." This dish from his mother's repertoire is prefect when fresh peas are in season, especially if you can also get the tender shoots, or leaves. Fast Weekday Pastas

By Alfred Portale
May 1996

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Yield:
6 FIRST-COURSE
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Ingredients

Directions

  • In a small saucepan of boiling salted water, cook the fresh peas just until tender, about 7 minutes. Drain.

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  • Bring a large pot of salted water to a boil. Meanwhile, in a serving bowl, combine the prosciutto, peas, pea shoots, tomatoes and 6 tablespoons of Parmesan cheese. Combine the butter, garlic, lemon juice, pepper, and thyme and beat until blended.

  • Cook the farfalle in the boiling water until al dente, about 15 minutes. Drain well, reserving 1/4 cup of the cooking water. Add the pasta to the prosciutto and peas and dot with the garlic butter. Toss well, adding enough of the reserved pasta cooking water to melt the cheese. Sprinkle the chives on top and season with salt and white pepper. Serve at once. Pass extra cheese separately.

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