Farfalle with Asparagus, Sugar Snap Peas, Prosciutto and Parmesan

Made with locally-grown asparagus from

Pederson Farms in Seneca Castle, NY.

From the 4/96 issue of Bon Appétit comes this recipe for Farfalle with Asparagus, Sugar Snap Peas and Parmesan, which will hopefully qualify for Asparagus Aspirations. (Kevin mentioned a number of duplicate recipes and, let’s be honest, this one isn’t exactly novel or exotic. It is, however, very good.)

I wanted to gild the lily a bit, so I threw in about 2 ounces of sliced prosciutto and topped everything with some thin shavings of Asiago cheese. If I may say so, it was a good idea.

One of my favorites things about a good dish is not only its wonderful flavor but the memories and places eating it will conjure up. The tastes in this pasta dish — especially the asparagus — assert that spring is really here, with all the blossoming plants, nesting birds, and sunny days it brings.

Farfalle With Asparagus, Sugar Snap Peas, Prosciutto and Parmesan

1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound Farfalle (bow-tie pasta)
1/2 pound sugar snap peas (or snow peas), trimmed
3 Tbsp. olive oil
2 oz. Prosciutto, halved lengthwise and cut into slices
1/2 c. freshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated parmesan cheese

Add asparagus to large pot of boiling salted water and cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain.

Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well.

Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add prosciutto and 1/2 cup cheese, tossing to distribute. Season with salt and pepper. Serve immediately, passing additional cheese separately.

Serves 4.

Grade: A-