method

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. 

nutritional information

  • Calories

    402

    20%

  • Sugars

    2.3g

    3%

  • Fat

    9.4g

    13%

  • Saturates

    3.1g

    16%

  • Salt

    0.8g

    13%

*% of reference intake of an average adult (8400kJ/2000kcal)

ingredients

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