I've adapted this recipe a bit since I found it on the box of Barilla Farfalle pasta. This has become an absolute favorite at our house - so much so that I made it for Valentine's Day as a treat for my husband.
Hope that you enjoy!
Bow Ties Romano
16 oz. Farfalle (Bow Tie) pasta
2 Tbsp. butter or margarine
3 Cups sliced fresh mushrooms
1/4 lb. prosciutto, chopped
3/4 Cup whipping cream
1 Cup frozen peas, thawed
3/4 Cup grated Romano cheese or Parmesan/Romano blend (divided)
Cook pasta according to package directions; drain and set aside. In large skillet over medium heat, melt butter. Add mushrooms and saute for three minutes. Add prosciutto and cook for two additional minutes, or until mushrooms are tender. Add cream and heat until almost boiling. Add peas and heat through. Add prosciutto mixture, and 1/2 cup of cheese to drained pasta. Stir to combine. Transfer to serving dishes and top with remaining cheese. Enjoy!
When requesting sliced prosciutto for the recipe, ask that the deli clerk NOT place plastic wrap between the meat slices. It makes it much easier to transfer to the cutting board and then chop!