Do you have a favorite pasta shape? For me it’s sort of a toss-up between angel hair and bowties. I love angel hair for the how delicate the pasta is and how easy it is to eat, and bowties because, well, they’re so cute.
Is that even a valid reason for liking a pasta shape? They are cute! They make any pasta dish look just a little bit fancy, like the pasta got all dressed up for a show. And each one is a perfect forkful size.
For this bowtie pasta dish, I started with a classic—bowties with peas and prosciutto—but ditched the cream sauce that usually accompanies this dish. Instead, I lightened it up a bit by tossing everything with olive oil, black pepper, and Parmesan and added fresh baby arugula for some peppery greens.
Wow! Prosciutto, arugula, peas, parm, pasta, pepper? Perfect! So good together.
It’s quick! It takes about as long to cook as it does to bring a pot of water to a boil and cook the pasta. 30 minutes tops. Enjoy!
Is that even a valid reason for liking a pasta shape? They are cute! They make any pasta dish look just a little bit fancy, like the pasta got all dressed up for a show. And each one is a perfect forkful size.
For this bowtie pasta dish, I started with a classic—bowties with peas and prosciutto—but ditched the cream sauce that usually accompanies this dish. Instead, I lightened it up a bit by tossing everything with olive oil, black pepper, and Parmesan and added fresh baby arugula for some peppery greens.
Wow! Prosciutto, arugula, peas, parm, pasta, pepper? Perfect! So good together.
It’s quick! It takes about as long to cook as it does to bring a pot of water to a boil and cook the pasta. 30 minutes tops. Enjoy!
Bowtie Pasta with Peas, Prosciutto, and Arugula Recipe
Prep the ingredients while the pasta water is heating to save time.
Ingredients
- 1/2 pound (8 ounces) farfalle bowtie pasta
- 3 Tbsp olive oil (divided, 1 Tbsp and 2 Tbsp)
- 2 ounces prosciutto, thin slices separated and roughly chopped
- 1/2 cup fresh or frozen peas
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1 cup reserved pasta water
- 1 large handful baby arugula (about a cup and a half, packed)
- 2 Tbsp thinly sliced fresh mint leaves
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