Every year when spring has finally arrived –-typically towards the end of April where I live in New England—I switch from cold- to warm-weather cooking. Seasonal ingredients such as asparagus, fresh peas, and watercress are included, along with mint and chives from the herb garden. The recipe for Farfalle with Spring Asparagus and Peas featured here today is the kind of dish that I love to serve to mark the new season’s arrival.

Farfalle (bow-tie pasta that are butterfly shaped) are cooked along with sliced asparagus and fresh peas until done. Then the pasta and vegetables are drained and tossed with a little butter and Parmesan. As garnishes, I sautéed julienned strips of prosciutto and sliced green onions, then mounded them atop the cooked farfalle, asparagus, and peas. Finally, I sprinkled each serving with some finely julienne mint and lemon zest.

This dish is simple to prepare, takes about 30 minutes to assemble from start to finish, and is relatively inexpensive. It’s a winning combination with its salty accents of cheese and prosciutto, its sweet hint of butter, and its verdant pops of color from the asparagus and peas. The recipe serves two but can easily be doubled. Welcome to spring cooking from my kitchen to yours!

 

 

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Farfalle with Spring Asparagus and Peas

6 oz ( 2 cups) farfalle, penne, or rigatoni
Kosher salt
10 or more medium asparagus spears (tough ends removed, spears cut on the diagonal into 1-inch slices to yield  3/4 cup)
1/2 cup shelled peas
Olive oil for sautéing
1 1/2 oz thinly sliced prosciutto (about 3 slices)  julienned into strips 1/2-inch by 2 inches
4 or more green onions (trimmed of all but 2 inches of green stems, sliced on the diagonal into 1/2-inch pieces to yield 1/2 cup )
1 1/2  tbsp unsalted butter, diced
1/3 cup grated Parmesan cheese, preferably Parmigiano Reggiano
Freshly ground black pepper
2 tsp finely juliennied  mint
1 1/2 tsp lemon zest

1.Fill a large pot two thirds full of water and set it over high heat. Bring to a boil and add farfalle and 2 teaspoons kosher salt. Cook according to package directions until pasta is al dente. Four minutes before the end of the suggested cooking time, add the asparagus and peas to the pot with the pasta.

2.While pasta is cooking, heat just enough olive oil to barely cover the bottom of a medium, heavy skillet set over medium heat. When hot, add the julienned prosciutto and sauté until pieces are crispy, 3 to 4 minutes. Remove with a slotted spoon to drain on paper towels. Pour off all but 1 tablespoon of the drippings in the skillet and then add the sliced green onions. Cook, stirring, until just softened, 1 to 2 minutes. Remove from the skillet and toss with the sautéed prosciutto.

3.When pasta and vegetables are done, drain the mixture in a colander, reserving 1/2 cup of the cooking liquid. Return the farfalle, asparagus, and peas to the pot and toss them with the butter and half of the cheese. If mixture seems too thick, add just enough of the reserved pasta water (about 2 to 3 tablespoons or more) to loosen the mixture. Taste and season with more salt if needed and with several grinds of black pepper.

4.To serve, mound farfalle and vegetables in two shallow bowls (heated if possible). Garnish each serving with a sprinkle of the remaining Parmesan and top with some of the  prosciutto/green onion mixture. Mix the mint and lemon zest together and sprinkle some over each serving.

Serves 2
Copyright Betty Rosbottom 2025