bowtie pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle pasta
• 1/4 pound thinly sliced prosciutto, chopped
• 3/4 cup dry white
• 1 pound tomatoes, seeded and diced
• 1 cup frozen green peas, thawed
• 1/4 cup butter
• 1/2 cup finely diced onion
• ground black pepper to taste

Recipe

• in a large pot of boiling salted water cook farfalle until al dente. drain.
• meanwhile, in a large skillet saute onion in butter or margarine until soft and tender. add prosciutto and saute with onion 2 minutes. add dry white and let simmer for 2 additional minutes. add thawed tomatoes, peas, and ground black pepper; stir well. cover and simmer for 10 minutes.
• in a large bowl toss drained farfalle pasta with prosciutto mixture. serve warm.