Categories: Pasta
Ingredients
- 4 oz dry farfalle pasta
- 2 tbsp olive oil
- 3 oz prosciutto, diced
- 1 tbsp minced fresh garlic
- 1/4 cup dry white wine
- 2 oz mascarpone or cream cheese
- 1/2 cup shelled and skinned fresh fava beans or edamame
- 1/4 cup grated Romano
- salt and black pepper to taste
- Minced orange zest
- shredded Parmesan
Directions
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Cook farfalle in a pot of boiling salted water according to package. Reserve 1/2 cup pasta water, then drain farfalle.
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Heat oil in a skillet over medium. Add prosciutto and saute until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Add garlic to skillet and cook until fragrant, 1 minute. Deglaze skillet with wine, scraping up any brown bits; reduce until nearly evaporated.
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Stir in mascarpone and reserved pasta water until mascapone melts. Add fava beans and farfalle and simmer to heat through, 2-3 minutes. Stir in romano and prosciutto; season with salt and pepper. Garnish with zest and Parmesan.