Farfalline con Piselli

Pasta butterflies with fresh peas

Preparation info

  • 4

    • Difficulty

      Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

Theoretically, this is not a difficult dish to make. Stand next to a field of fresh peas with a frying pan in your hand in which is simmering gently a generous handful of pale pink prosciutto and perhaps a few finely chopped green spring onions. Wait until the peas are barely ripe-still tiny and bright green in their pods. At that precise moment start shelling them straight into the pan, toss the