Bowtie Pasta with Peas, Prosciutto, and Arugula

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Bowtie Farfalle Pasta with Peas, Prosciutto, Arugula

This article is brought to you in partnership with De Cecco and NBCUniversal. All sponsor proceeds from this article go to benefit the non-profit Food Literacy Center.

Do you have a favorite pasta shape? For me it’s sort of a toss-up between angel hair and bowties. I love angel hair for the how delicate the pasta is and how easy it is to eat, and bowties because, well, they’re so cute.

Is that even a valid reason for liking a pasta shape? They are cute! They make any pasta dish look just a little bit fancy, like the pasta got all dressed up for a show. And each one is a perfect forkful size.

For this bowtie pasta dish, I started with a classic—bowties with peas and prosciutto—but ditched the cream sauce that usually accompanies this dish. Instead, I lightened it up a bit by tossing everything with olive oil, black pepper, and Parmesan and added fresh baby arugula for some peppery greens.

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