Prosciutto and Peas Pasta

Prosciutto and Peas Pasta

1 lb farfalle pasta

¼ C olive oil

4 oz prosciutto or pancetta, sliced and chopped

1 medium onion, cut in quarts and thinly sliced

1 ½ C frozen peas, thawed

½ C chicken broth, hot

Salt and pepper to taste

4 oz butter at room temperature

½ C parmigiano-reggiano cheese, grated, plus additional for serving.

Method:

In a large pot, bring 4 quarts of water to a boil and cook the pasta. Meanwhile, in a skillet over med-high heat, heat olive oil and sauté the prosciutto until it begins to brown. Remove and reserve for later. Add the onions and sauté for 10 min. Combine the prosciutto and onions and heat through add the peas and chicken broth, simmer for about 3 mins and salt and pepper to taste. Combine butter and cheese w/drained pasta in a large bowl and toss well. Add the pea mixture to the cooked pasta and garnish w/more cheese.