Farfalle con Mascarpone, Piselli e Prosciutto Cotto

Farfalle con Mascarpone, Piselli e Prosciutto Cotto

3 Scallions

1 Garlic clove,

1 Pint Fresh Shelled Peas

½ lb- piece of Prosciutto Cotto ham, small cubes

10 oz Mascarpone cheese, imported

½ cup Parmigiano-Reggiano, freshly grated

1lb- DeCecco Farfalle pasta

2-Tbslp Extra Virgin Olive Oil

2-Tbslp Butter

Bring a large pot of water to boil.

In the meantime, sauté the scallions in the olive oil until soft & translucent. Don’t let them brown. Add the garlic to the scallions for the last few seconds of sautéing. Off the heat & set aside. Once the water comes to a rolling boil, add enough salt so that it tastes like the sea. Add the pasta and set your timer for two minutes less than the required cooking time. Add the fresh peas to the boiling pasta and allow to cook in the same water for the last two minutes of cooking. Drain pasta, reserving 1 cup of pasta water. In the same pot used to cook the pasta, add the pasta back in, the reserved scallion/garlic sauté, the fresh peas, ham, Parmigiano, butter & mascarpone. Gently stir until mascarpone & butter have melted. If pasta seems to dry add the pasta water a little at a time until right. Serve immediately.