Farfalle with Spinach and Peas

Farfalle with Spinach and Peas
Photo by Quentin Bacon


  • Black pepper
  • 2 ounces thinly sliced prosciutto, torn into 1-inch pieces
  • 1 shallot, thinly sliced
  • 12 ounces (4 cups) farfalle
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 4 ounces Feta, crumbled
  • + 3 more ingredients
    • ¼ cup fresh basil leaves, torn
    • 1 5-ounce package fresh baby spinach
    • 1/3 cup frozen peas

Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water. Heat the oil in a large skillet over medium heat while the pasta cooks. Add the prosciutto and cook until crisp, about 2 minutes. Transfer to a paper towel-lined plate. Return the skillet to medium ...

View full recipe at My Recipes


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