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