Pronunciation: far-FALL-lay

Farfalle pasta resembles butterflies or bow ties. It is often used in pasta dishes that are baked such as a casserole, with chunky sauces. It is recommended especially for cold pasta dishes, pasta salads and other sauces with bite-size ingredients. Cooking time 8-9 min.

 

The Recipe:

Farfalle with Ham and Peas
(preparation time: 30 minutes)

Ingredients for 4 people:
1 2/3 lb peas
5 1/2 ounces ham
1 or 2 fresh young onions
1 stalk of celery
2 tablespoons dried parsley
2 teaspoons dried marjoram
2 teaspoons dried bay leaves, chopped
4 tablespoons dried chives
6 tablespoons extra virgin olive oil
half a glass of white wine
21 ounces farfalle
salt


Preparation:
Fry lightly chopped onions, celery, marjoram and parsley in olive oil and then add ham. Pour in wine, let it evaporate and add a little ladle of water. Bring the mixture to the boil and at this point add peas. Season to taste with salt and keep on cooking, half-covered, stirring now and then, until peas are tender and cooking juice is retired. Stir accurately. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the farfalle. Cook uncovered over high heat until "al dente". Drain the pasta, dress with the sauce, mix well and serve immediately.

Match Wine: Malvasia dei Colli di Parma