Spring Pasta With Crispy Prosciutto

Farfalle With Spinach and Peas
Quentin Bacon
Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

12
ounces (3/4 box)
farfalle
2
tablespoons
olive oil
2
ounces
sliced prosciutto, torn into large pieces
2
garlic cloves, thinly sliced
1
shallot, thinly sliced
1/2
cup
low-sodium chicken broth
1 1/3
cup
frozen peas, thawed
3
cups
baby spinach
kosher salt and freshly ground black pepper
2
ounces
Feta cheese, crumbled
1/4
cup
fresh basil leaves, torn

Directions

  1. Cook the pasta according to the package directions.
  2. Heat the oil in a skillet over medium heat. Add the prosciutto and cook until crisp, about 2 minutes per side. Transfer to a paper towel-lined plate.
  3. Add the garlic and shallot to the skillet and cook until softened, about 2 minutes.
  4. Add the broth, peas, spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and bring to a boil. Toss with the pasta, Feta, basil, and prosciutto.
Kay Chun
April 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 114
  • Fat 13 g
  • Sat Fat 4 g
  • Cholesterol 24 mg
  • Sodium 763 mg
  • Protein 21 g
  • Carbohydrate 75 g
  • Sugar 7 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 116 mg
What does this mean? See Nutrition 101.