Monday, March 21, 2011

Farfalle with prosciutto and brocolli

I made this tonight because I had some prosciutto that needed to be used. It's way too expensive to throw away! I thought that it was a quick and tasty dinner.

Serves 2
1/4 cup extra virgin olive oil
1 small head of brocolli
4 slices prosciutto, cut into strips
1/2 onion sliced
2 garlic cloves, chopped
1/2 cup or more parmigiano reggiano, grated
Salt, pepper to taste
1/3 box farfalle (bow ties)
Put a big pot of salted water on to boil.
Remove the brocolli florets; peel, slice, and dice the stem. Heat olive oil and saute onion with a pinch of salt and red pepper flakes. Add brocolli stems, prosciutto, and garlic, stirring. Add brocolli florets and season with salt. Add 1/2 cup water, cover, reduce heat and cook 15 minutes or so until brocolli is tender. Add pasta to water and cook while brocolli finishes. When tender, add to brocolli along with some of the pasta water. Add parmigiano, salt and pepper to taste. Stir and serve immediately.