Bow-Tie Pasta with Prosciutto and Sun-Dried Tomatoes

Name: Bow-Tie Pasta with Prosciutto and Sun-Dried Tomatoes
Yield: 6
Ingredients: 1 pound dried striped or plain farfalle (bow-tie pasta); 2 tsp olive oil; 8 oz thinly sliced prosciutto, cut into ½-inch strips; 2 cloves garlic, minced; 4 tbsp butter; 1 ½ cups heavy cream; 1 (3.5-ounce) package julienne-cut sun-dried tomatoes; ½ cup shredded Parmesan cheese; ½ tsp salt; ½ tsp freshly grated nutmeg; ½ tsp freshly ground black pepper; 4 fresh basil leaves, thinly sliced

A simple butter and cream sauce comes together in about 8 minutes, making this a suitable supper for busy weeknights.

A simple butter and cream sauce comes together in about 8 minutes, making this a suitable supper for impromptu get-togethers or busy weeknights.

Makes 6 servings

Ingredients

1 pound dried striped or plain farfalle (bow-tie pasta)
2 tsp olive oil
8 oz thinly sliced prosciutto, cut into ½-inch strips
2 cloves garlic, minced
4 tbsp butter
1 ½ cups heavy cream
1 (3.5-ounce) package julienne-cut sun-dried tomatoes
½ cup shredded Parmesan cheese
½ tsp salt
½ tsp freshly grated nutmeg
½ tsp freshly ground black pepper
4 fresh basil leaves, thinly sliced

Directions

In a large saucepan or Dutch oven cook pasta according to package directions until tender but still firm to the bite; drain and set aside. Meanwhile, in a medium skillet heat olive oil over medium heat. Add prosciutto and garlic; cook 1 to 2 minutes or until prosciutto is no longer pink and edges become slightly crisp. Set aside.
In a large skillet melt butter over medium-low heat. Add cream; simmer 1 to 2 minutes or until mixture begins to thicken, stirring frequently. Set aside 2 tablespoons fried prosciutto for garnish; add remaining prosciutto, sun-dried tomatoes, Parmesan cheese, salt, nutmeg and pepper to cream mixture. Stir in pasta and toss lightly to coat. Serve immediately, garnished with reserved prosciutto and sliced fresh basil.