Butterflies with Prosciutto & Sovrano

A piece of Sovrano cheese and a few slices of Prosciutto make this a luxurious creamy pasta dish. A fresh baguette with garlic butter is all you need to round out the meal.


  • Farfalle (bow-tie pasta)  ·  4 cups 
  • Olive oil  ·  1 tablespoon 
  • Prosciutto, chopped coarse  ·  2 ounces 
  • Butter  ·  1 tablespoon 
  • medium onion, chopped  ·  1 
  • Leek, sliced thin  ·  1 
  • large Garlic cloves, minced  ·  2 
  • Sovrano, (or Parmesan) freshly fine grated  ·  1 cup 
  • Italian (flat-leaf) parsley, chopped fresh  ·  ⅓ cup 
  • Salt  ·  ½ teaspoon 
  • Black pepper  ·  ½ teaspoon 
  • Heavy cream  ·  1¼ cups 
  • Peas, small, frozen  ·  1 cup 


Farfalle are a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."

Place frozen peas in a bowl set aside to thaw.

Cook farfalle in large pot of boiling salted water until tender, adding peas during last two minutes of cooking time; drain and return to pot.

Meanwhile, heat oil in large deep heavy frypan over medium heat.

Add prosciutto and saute for three minutes or until crisp; remove with slotted spoon and set aside.

Add butter to frypan. Add onion and leek and saute for 8 minutes or until onion is tender then add garlic and saute for an additional 2 minutes, stirring frequently.

Add 1 cup heavy cream.

Increase heat to medium-high and bring just to a simmer. Remove pan from heat and add drained pasta and peas, remaining 1/4 cup cream, 2/3 cup cheese, parsley and prosciutto to pasta; stir to mix.

Add salt and pepper to taste.

Serve in warm pasta bowls sprinkled with remaining 1/3 cup cheese.

Chef Tip:

To clean leek, remove any withered outer leaves. Cut off and discard the green upper leaves down to the point where the dark green begins to pale. Trim off the root without disturbing the base. Halve lengthwise to within 1.5 inches of the base, keeping the stalk intact. Rinse under cold running water to remove any dirt trapped between the leaf layers.

Allure Meritage

Allure Meritage

Allure Meritage is a soft, complex Bordeaux style wine designed to enhance soft, complex foods.