Gently heat the oil and Bertolli Spread in a frying pan, add the onion and prosciutto and on a medium heat sweat until the onion has softened and the prosciutto is golden. Stir in the peas and basil, add the stock and 20 g of grated parmesan, cover with a lid and cook on a medium heat for about 3 – 4 minutes until the peas are cooked through and water has absorbed.
Meanwhile cook the farfalle in slightly salted water. Drain, add to the sauce, adding a little of the pasta water if necessary, and mix well. Serve immediately with an extra sprinkling of parmesan if desired.
of a woman's guideline daily amount
1 tablespoon Extra Virgin Olive Oil
30g Bertolli Spread
1 small onion, finely chopped
40g prosciutto, finely chopped
250g frozen peas
20g grated parmesan & extra for sprinkling
160ml vegetable stock
300g farfalle pasta