Creamy Farfalle - Magazine Recipes

 4 ounces dry farfalle pasta 

2 Tablespoons olive oil 

3 ounces prosciutto, diced 

1 Tablespoon minced garlic 

¼ cup dry white wine

2 ounces mascarpone or cream cheese 

½ cup shelled and skinned fresh fava beans or frozen green peas, or edamame, thawed 

¼ cup grated Romano 

Salt and pepper to taste

Minced orange zest

Shredded parmesan (optional)

Cook farfalle in a pot of boiling salted water according to package directions. Reserve ½ cup pasta water, then drain farfalle. Heat oil in skillet over medium heat, Add prosciutto and saute until crisp. Transfer to a paper towel lined plate. Add garlic to skillet and cook until fragrant; about 1 minute. Deglaze skillet with wine, scraping up browned bits and reduce until nearly evaporated. 

Stir in mascarpone (or cream cheese) with reserved pasta water until cheese melts. Add fava beans and farfalle and heat through. Stir in Romano and prosciutto. Season with salt and pepper and garnish with zest and parmesan.