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Bow Tie Pasta with Edamame, Peas, and Prosciutto Recipe

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This recipe for Bow Tie Pasta with Edamame, Peas, and Prosciutto is from The Cranmom Cookbook 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lbs uncooked bow tie pasta
1 tbsp extra-virgin olive oil
2 tsp butter
1 large shallot, thinly sliced
1 cup frozen edamame, thawed
1 cup frozen peas, thawed
3 tbsp dry white wine
1/3 cup chicken broth
1/4 tsp black pepper
1/2 tsp salt
1 oz prosciutto, chopped
1/4 cup ricotta cheese
1/4 Parmesan cheese, grated
Directions:
Directions:
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the liquid. Heat a large saucepan over medium heat. Add oil and butter; swirl until butter melts. Add shallot; cook 5 minutes or until shallot is tender and translucent, stirring occasionally. Stir in edamame and peas. Increase heat to medium-high. Add wine; cook 30 seconds. Stir in broth and pepper; cook 5 minutes or until edamame and peas are tender. Remove from heat; stir in prosciutto. Stir in pasta, reserved cooking liquid; and salt. Gently stir in ricotta and Parmesan. Serve immediately.

 

 

 

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