- 1/4 C olive oil (or less) (or add a little butter)
- 1/2 C finely chopped onion (more or less)
- 12 oz frozen peas
- 6 oz prosciutto cut into strips (more or less)
- 10 fresh basil leaves, chopped
- 1 LB bowtie pasta
- 1 T olive oil or butter
- fresh grated Parmesan (the real thing)
Meanwhile, boil a whole lot of water and cook your pasta. Drain it and add it to the prosciutto mixture and stir everything gently so the pasta soaks up some liquid. Put it on plates and top with FRESHLY GRATED REAL PARMESAN and pepper and enjoy.
Serve with bread and a salad or do like I do and serve alone and say, “Here’s dinner. Put your napkins in your laps and quit grabbing bowties with your fingers before we’ve said the blessing. After we’ve said the blessing I expect you to use a fork.”
Don’t go buying any fancy-schmancy prosciutto for this; the packaged brand is perfectly fine. The trick to this is cooking the onions slowly until they are barely browning, but if someone’s going to be late for soccer, by all means just crank up the heat and sear the hell out of the onions. It’ll still eat.