Farfalle with Prosciutto, Mint and Peas


Preparation info

  • Serves


    • Difficulty


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • 100g/oz unsalted butter
  • 200g/7


Heat half the butter in a thick-bottomed pan, then add the spring onions and cook gently until soft. Add half the mint, together with the peas. Pour over enough water to just cover the peas and place the whole prosciutto slices in a layer on top. Simmer gently for 10 minutes, topping up if the water level drops below the peas.

Put half the peas and prosciutto into a food processor with