California Central Coast Recipes

Bow Tie Pasta with Cream, Prosciutto and Peas

This is my version of an Italian classic, and one of my favorite recipes. Itís absolutely delicious and itís elegant enough to serve for a weekend meal with dinner guests.

This one is another easy one to throw together Ėso you can enjoy your companyís companionship. I like lots of peas in this dish so I use over 2 cups or more!

I have a funny story about the time I was at one of another city's Italian restaurants during a family reunion. It was a really hot night and a few of us went out to dinner together to a restaurant that was owned by a pretty well-know chef with several cookbooks but not this recipe. Everything on the menu was pretty "heavy." I decided to try one of the "lighter meals" on the menu which was her version of this recipe. I of course was looking forward to see how she did it, plus some of my relatives had already had "my version" of this classic recipe and also eagerly waited to see the difference.

Boy oh Boy were we surprised! When our entrees came we could hardly find the peas! None of us had more than two peas! I guess that's why everything on the menu was so "heavy." The cooking staff must have not liked vegetables -especially peas!

So adjust your peas amounts to your personal preference. ©2018, Bow Tie Pasta with Cream, Prosciutto and Peas
Preparation time: 15 minutes
Cooking time: 20 minutes
re-calculate ingredients for:


The Sauce

2 cups heavy cream
2 cups frozen peas
6 oz. Prosciutto (or ham) thinly sliced cut into slivers or dice
1 cup grated Parmesan
4 Tablespoons Butter

The Pasta

1 pound Bow Ties pasta

Preparation Directions.

1 In a large sauce pan or Dutch oven, melt the butter over medium heat. Add the cream and bring to a low boil. Cook the cream for a few minutes to thicken it a bit ó watch it carefully so it doesnít boil over.

2 Add the peas and Prosciutto to the pan and cook until the peas are a bright green (about 3 to 5 minutes) Remove the saucepan from the heat and stir in the Parmesan cheese.

3 Meanwhile, cook pasta in a large pot of salted water until al-dente (tender but slightly firm, check the pasta package for guidelines).

4 When done, drain the pasta well, and pour the pasta into the pan with the cream sauce and gently toss together.

5 Serve on warmed dinner plates. Have additional Parmesan available at the table to pass around.

Wine and Food Pairing and Serving Suggestions.

Wine suggestion: A cream sauce like this goes well with a light low acidity Fumeí Blanc or a classic Rhone white like a Viognier or Rousanne.

A tip from Sue!

If rushed, prepare your ingredients in advance.

If you know youíll be rushed at cooking time, pre-measure out as many of the ingredients as you can, and arrange them by the cooking order of the recipe.

If itís going to be more than several minutes before you actually start making the dinner, be sure to cover the perishable ingredients with plastic wrap or place in containers and put them back in the refrigerator to hold until you are ready.