Farfalle with Peas and Ham
[Note: Disney pictures will be up soon– I just have to sort through all 500+ of them first…]
Because the maternal head of household was busy carting the youngest brother to volunteer work last night, dinner was prepared by yours truly. I decided to make a pasta as the main course of our dinner menu, and after briefly searching online and through my various cookbooks for a simple, easy-to-prepare recipe, I settled one from Williams Sonoma: Farfalle with Peas and Prosciutto.
I modified the recipe and replaced the prosciutto with ham because my mother doesn’t particularly like the taste of prosciutto. It came out well and was perfect for a summer dinner—light and savory without too much fuss. Plus, my youngest brother gave it the a-okay for taste! Hurrah, I have succeeded!
The rest of the meal was quite straightforward – staples at our dinner table, really.
There was the ever present broccoli and the chinese cabbage:
And Hakka-styled stir fried tofu strips and sweet white corn:
I will only add the recipe for the farfalle today, although if you’re curious about the other dishes, just send me a message and I will post recipes for those as well.
Farfalle with Peas and Ham
(as adapted from Williams-Sonoma’s recipe, Farfalle with Peas and Prosciutto)
- 2 tbsp olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 (10 oz) package of frozen peas
- 1/2 cup of water
- salt and pepper (to taste)
- 1 lb dried farfalle
- 2 oz ham
- 2 tbsp minced fresh flat-leaf Italian parsley
- 2 tbsp unsalted butter
- 1/2 cup grated Parmigiano-Reggiano
- Heat the olive oil in a large saute pan and add the onion. Saute until it’s soft, translucent, and beginning to caramelize (this can be about 10-15 minutes).
- Add the peas with the water, and season the mix with salt and pepper. Simmer and cook uncovered for approximately 5 minutes, stirring occasionally. Once the peas have thawed, the mixture can be removed from the heat.
- Prepare the farfalle as according to the directions on the box (so approximately 4-6 quarts of salted water brought to a boil, then adding the pasta and stirring well until al dente– perhaps 11 minutes).
- While the farfalle is cooking, reheat the pea mixture slowly over a low heat and stir in the ham and parsley.
- Drain the pasta and return it to the pot. Add the butter and toss the pasta until it melts and the pasta is evenly coated. Add the pea and ham mixture and toss again.
- To serve, top the pasta with grated Parmigiano-Reggiano (usually I just allow each person to add the cheese to their own portion).
Serves 4 to 6.
Filed under: Homemade, Recipes | 4 Comments
Tags: bowtie, broccoli, chinese cabbage, corn, dinner, farfalle, Food, hakka, ham, Homemade, parmigiano-reggiano, parsley, pasta, peas