Tuesday, May 12, 2009
Farfalle with Pine Nuts, Peas, Prosciutto and Goat Cheese
To celebrate a beautiful Spring day, it seemed fitting to make farfalle, which translates into English as "butterflies." Peas, proscuittos, and goat cheese made fine companions, and toasted pine nuts added a little crunch.
This is a flavorful and quick dish -- great for a weeknight dinner. You can also substitute different types of pasta and use asparagus instead of peas.
1/2 lb. Farfalle
3/4 cup peas
1/3 cup pine nuts, toasted
1 tbs. grainy mustard
3 oz. or more goat cheese
3 slices prosciutto, sliced thinly
Salt and pepper
In a skillet over medium heat, add pine nuts and stir a few minutes until toasted (you'll be able to smell them when they're done). In the meantime, bring a pot of salted water to boil.
Cook farfalle according to its directions until al dente. When the pasta is done, drain it, making sure to reserve some pasta water (less than a cup), and transfer it to a skillet that is over low heat.
Add peas, goat cheese, and mustard, and mix together with the pasta. Add enough water to help everything come together and make a sauce. Add salt and pepper to taste. Mix in pine nuts and prosciutto. Enjoy.