This is a quick, easy and flavorful pasta dish that is sent over the top with salty prosciutto.

Prep: 10 minutes

Cook: 12 minutes

Serves: 4


Ingredients:

8 oz Bow Ties

Salt

2 tbsp Olive Oil

1/2 Sweet Onion, chopped

4 oz Mini Bella Mushrooms, finely chopped

1/2 Red Pepper, seeded and chopped

6 slices Prosciutto, chopped

Reserved Pasta Water

1 cup Frozen Peas

1 tbsp Fresh Parsley, chopped

4 oz Parmigiano-Reggiano 


Directions:

Bring a large pot of water up to a boil, salt the water and add in the bow ties pasta. Boil to two minutes shy of being al dente. While the pasta is cooking place a large skillet over medium-high heat, add in olive oil and onions; cook until translucent. Stir in the mushrooms and red peppers and cook for another 2 minutes. Lower the heat to medium and add prosciutto to the pan, cook for 4-5 minutes or until it become crispy. Toss the pasta in with the vegetables and prosciutto and add in 1-2 ladles of reserved pasta water to help make a sauce for the dish, takes about 1 minute. Stir in peas, parsley, parmigiano-reggiano and cook for an additional 2 minutes. Enjoy!

pasta with prosciutto

AMATEUR KITCHEN