Farfalle is Italian for butterfly. Sometimes it is
referred as bow-tie pasta. The combination of flavors in this pasta dish
is simply outstanding. It holds and reheats well.
Preparation Time: 15 minutes Serving Size: 4
- 1 pound fresh asparagus
- 1/2 pound dry farfalle pasta
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- kosher salt and fresh cracked black pepper
- 1/2 pound thinly sliced prosciutto di parma, cut into strips
- 1/2 pound smoked gouda (preferred) or smoked mozzarella, shredded or cut into very small cubes
- 6 tablespoons fresh basil, sliced thin
Click on picture for more images.
Cook asparagus in a large pot of salted boiling water for 2 minutes.
Remove to a bowl of ice water to shock the asparagus. Let cool a few minutes
then drain and cut the asparagus into 1 inch pieces and set aside.
Return the water to a boil and add enough as necessary to boil the
farfalle about 8 minutes. About 6 minutes into the pasta cooking, heat olive
oil in a large sauté pan over medium heat. Add the garlic and sauté about 30
seconds. Add asparagus and salt and pepper to taste and stir. Now use a
spider or slotted spoon to move the pasta into the garlic and asparagus. Add
up to one cup of the pasta water to the pan with the pasta and stir to coat.
Add the prosciutto and basil and stir. Remove from the heat and taste for
salt and pepper. Now stir in the small smoked mozzarella cubes and stir to
allow the cheese to start melting while tossing. If you add the cheese while
the pasta mixture is too hot, it will turn stringy (which doesn't affect the
overall taste, but throws the texture of the dish off a bit). Cover and let
sit for 5 minutes before serving.