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.

Serves 2

1/2 lb. Farfalle
3/4 cup peas
1/3 cup pine nuts, toasted
1 tbs. grainy mustard
3 oz. or more goat cheese
Pasta water
3 slices prosciutto, sliced thinly
Salt and pepper
Chopped parsley

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.


Saee Koranne-Khandekar said...

That's a very pretty dish; I've just had a filling dinner but I could sink my teeth into that, definitely!

Lovely blog!

Aggie said...

Oh this pasta has all of my favorites! I will be trying this for sure!

Culinary Cory said...

Great combo of textures. Love the crunch of the pine nuts with the bold flavor of the goat cheese and the saltiness of the prosciutto. Great quick mid-week meal.

Anonymous said...

I'm making this right now.

Kevin said...

That is a nice looking Spring pasta!

Dazy said...

This is a new one for me! Looks really yummy too..gearing up with recipes for the cold winter days
hopefully ahead!