Bowtie Pasta

Ingredients

• 0.3 cup butter 
• 0.8 cup cooking wine dry white
• 16 ounce farfalle pasta 
• 6 servings ground pepper black to taste
• 0.5 cup onion diced finely
• 1 cup peas green frozen thawed
• 0.3 pound pancetta thinly sliced chopped
• 1 pound tomatoes diced seeded

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large pot of boiling salted water cook farfalle until al dente.
2. Drain.
3. Meanwhile, in a large skillet saute onion in butter or margarine until soft and tender.
4. Add prosciutto and saute with onion 2 minutes.
5. Add dry white wine and let simmer for 2 additional minutes.
6. Add thawed tomatoes, peas, and ground black pepper; stir well. Cover and simmer for 10 minutes.
7. In a large bowl toss drained farfalle pasta with prosciutto mixture.
8. Serve warm.