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Farfalle with spring greens & parma ham
Farfalle with spring greens & parma ham


  • 1 small head broccoli, stalks removed, cut into florets
  • 20 snow peas, trimmed and cut in half lengthways
  • 2 Tbsp extra virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 tsp chopped chilli (optional)
  • 6 slices parma ham, sliced into strips
  • 400g farfalle pasta (or use fusilli or penne)
  • 100ml white wine
  • 4 knobs butter
  • 1 tsp chopped fresh thyme
  • 1 Tbsp chopped flat-leaf parsley
  • 4 Tbsp freshly grated good-quality parmesan
  • Small bunch snow pea shoots (or rocket)

Farfalle with spring greens & parma ham

Luca Villari
  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Bring a large pot of salted water to the boil. Add broccoli florets, cook for 1 minute, then toss in snow peas and cook for 20 seconds. Scoop out the veges with a slotted spoon and refresh in a bowl of iced water, then drain.

Heat the extra virgin olive oil in a large non-stick frying pan on medium heat. Add sliced garlic, toss in the broccoli and snow peas, mix well, then add the chilli, if using, and parma ham and cook on low for 2 minutes. Toss well, remove pan from heat.

Return pot of water to the boil, add pasta and cook until al dente, about 8-10 minutes. Drain, then transfer pasta to a large serving bowl.

Put frying pan back on a high heat, toss the broccoli mixture, then add wine and stir to deglaze the pan. Simmer until liquid has reduced by half, then toss in the butter and herbs and season to taste. Add mixture to the cooked pasta. Arrange in serving bowls and sprinkle with parmesan and cracked black pepper. Garnish with snow pea shoots, then serve.

Article from the October, 2011 issue of Taste magazine.

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