7 Prosciutto Pea Farfalle Pasta Ideas That Wow Fast

Craving something fast, fancy, and ridiculously satisfying? These prosciutto-pea farfalle combos bring creamy, salty, sweet, and herby bliss to your bowl in under an hour. They’re perfect for those nights when you want chef vibes without chef effort. Ready to twirl some bow ties like a pro?

1. Creamy Lemon Farfalle With Prosciutto Ribbons And Sweet Peas

This is weeknight pasta glow-up energy. Silky sauce, citrus brightness, and those delicate ribbons of prosciutto make it taste restaurant-level with pantry-hero ingredients. It’s cozy but not heavy, and it sings with springy peas.

Ingredients:

• 12 oz farfalle
• 1 cup frozen peas (no need to thaw)
• 4 oz prosciutto, thinly sliced into ribbons
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup grated Parmesan
• Salt and cracked black pepper, to taste
• 1/4 cup chopped parsley (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook farfalle until al dente, adding peas during the last 2 minutes. Reserve 1 cup pasta water and drain.
2. Heat butter and olive oil in a skillet over medium. Add garlic and cook 30 seconds until fragrant.
3. Pour in cream, lemon zest, and lemon juice. Simmer 2–3 minutes to thicken slightly.
4. Toss in prosciutto, Parmesan, and cooked farfalle with peas. Loosen with pasta water as needed until glossy.
5. Season with salt and pepper. Finish with parsley.

Serve with extra Parmesan showers and a crisp white wine. Want more zing? Add a pinch of chili flakes. FYI, this reheats like a dream with a splash of water.

2. Brown Butter Farfalle With Crispy Prosciutto And Peas

Nutty brown butter meets sweet peas and salty prosciutto for a combo that tastes fancier than it is. You’ll get crispy bits, silky pasta, and loads of flavor from just a few ingredients. Minimal effort, maximum applause.

Ingredients:

• 12 oz farfalle
• 1 cup peas
• 5 tbsp unsalted butter
• 4 oz prosciutto, chopped
• 1 small shallot, minced
• 1/2 tsp chili flakes (optional)
• 1/2 cup grated Pecorino Romano or Parmesan
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• 1/4 cup toasted pine nuts (optional but great)

Instructions:

1. Cook farfalle in salted water until al dente. Add peas in the last 2 minutes. Reserve 3/4 cup pasta water and drain.
2. In a large skillet, cook prosciutto over medium until crisp, 3–4 minutes. Remove to a plate.
3. Add butter to the skillet. Cook, swirling, until it turns amber and smells nutty, 3–4 minutes. Add shallot and chili flakes; cook 1 minute.
4. Toss in pasta, peas, and half the cheese. Add lemon juice and enough pasta water to create a glossy sauce.
5. Fold in crispy prosciutto. Season with salt and pepper. Top with remaining cheese and pine nuts.

Serve with a shower of black pepper and a side of arugula salad. Swap pine nuts for toasted almonds if that’s what you’ve got—IMO, the crunch is non-negotiable.

3. Spring Green Farfalle With Prosciutto, Peas, And Herbed Ricotta

This one’s your “I need a spring picnic in a bowl” pasta. A dollop of herbed ricotta melts into the warm farfalle and creates a creamy, dreamy texture without feeling heavy. It’s bright, green, and gorgeous.

Ingredients:

• 12 oz farfalle
• 1 1/4 cups peas
• 4 oz prosciutto, torn
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine (or broth)
• 1 cup ricotta
• 2 tbsp chopped basil
• 1 tbsp chopped mint
• Zest of 1 lemon
• 1/2 cup grated Parmesan
• Salt and pepper, to taste

Instructions:

1. Cook farfalle in salted water until al dente. Reserve 1 cup pasta water; drain.
2. In a bowl, mix ricotta, basil, mint, and lemon zest. Season with a pinch of salt and pepper.
3. Heat olive oil in a skillet. Sauté garlic 30 seconds. Add wine and simmer 2 minutes.
4. Add peas, prosciutto, and pasta. Toss with Parmesan and a splash of pasta water until glossy.
5. Off heat, dollop herbed ricotta over the pasta and fold gently. Adjust seasoning.

Serve with extra mint and lemon zest on top. Want it extra green? Add a handful of baby spinach in step 4 to wilt into the sauce. Trust me, it pops.

4. One-Pan Skillet Farfalle With Prosciutto, Peas, And Garlic Cream

One skillet, zero stress, and absolutely no colander juggling—this is lazy-night bliss. The pasta cooks right in the sauce, so every bow tie drinks up flavor. It’s creamy, garlicky, and totally weeknight-proof.

Ingredients:

• 12 oz farfalle
• 1 cup peas
• 4 oz prosciutto, sliced into strips
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 3 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1 tsp lemon zest
• Salt and black pepper, to taste
• 2 tbsp chopped chives or parsley

Instructions:

1. In a large deep skillet, heat olive oil over medium. Sauté garlic for 30 seconds.
2. Add dry farfalle and broth. Stir, bring to a simmer, and cook uncovered, stirring occasionally, 10–12 minutes.
3. Stir in peas, cream, Parmesan, and lemon zest. Simmer 2–3 minutes until the sauce thickens and pasta is al dente.
4. Fold in prosciutto. Season with salt and pepper.
5. Finish with chives or parsley.

Plate it up with a sprinkle of extra cheese. Want a smoky twist? Add a pinch of smoked paprika. Bonus: fewer dishes, more couch time—seriously.

5. Zesty Pesto Farfalle With Prosciutto Chips And Peas

Herby, bright, and wildly addictive, this pesto version gets a crunchy upgrade from prosciutto chips. You’ll toss everything together in minutes and still feel like you planned it all along. Weeknight win unlocked.

Ingredients:

• 12 oz farfalle
• 1 cup peas
• 4 oz prosciutto, whole slices
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/3 cup grated Parmesan
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lay prosciutto on a parchment-lined sheet and bake 8–10 minutes until crisp. Cool, then crumble.
2. Cook farfalle in salted water. Add peas in last 2 minutes. Reserve 1/2 cup pasta water and drain.
3. Toss hot pasta with pesto, olive oil, lemon juice, and Parmesan. Add pasta water as needed for silkiness.
4. Fold in peas and season with salt and pepper.
5. Top with prosciutto chips and basil.

Serve warm or at room temp—it’s picnic royalty. No pesto? Blitz arugula, olive oil, lemon, Parmesan, and a garlic clove for a peppery stand-in.

6. Golden Vodka Cream Farfalle With Peas And Prosciutto Confetti

Think penne alla vodka, but glowier and bow-tied. The tomato-cream sauce clings to every noodle, and little “confetti” bits of prosciutto make it salty-sweet heaven. It’s date-night pasta without the price tag.

Ingredients:

• 12 oz farfalle
• 1 cup peas
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/3 cup vodka
• 1 cup crushed tomatoes
• 3/4 cup heavy cream
• 4 oz prosciutto, finely chopped
• 1/2 cup grated Parmesan
• Salt and black pepper, to taste
• 2 tbsp butter (optional for gloss)
• Chopped basil or parsley, for garnish

Instructions:

1. Cook farfalle in salted water until al dente, adding peas during the last 2 minutes. Reserve 1 cup pasta water and drain.
2. Heat olive oil in a large skillet. Sauté onion 4–5 minutes, then add garlic and pepper flakes for 30 seconds.
3. Stir in vodka and reduce by half, 2 minutes. Add crushed tomatoes; simmer 5 minutes.
4. Lower heat, stir in cream and butter. Add prosciutto and warm through.
5. Toss in pasta and peas with Parmesan. Loosen with pasta water until saucy and glossy. Season.

Serve with basil and a final cheese sprinkle. Want extra richness? Add a spoon of mascarpone in step 4. You’re welcome.

7. Charred Lemon And Asparagus Farfalle With Prosciutto And Peas

When you want greens galore with big flavor, this one brings the crunch. Charred lemon gives smoky brightness, asparagus adds snap, and prosciutto ties it all together. It’s spring-on-a-plate energy any time of year.

Ingredients:

• 12 oz farfalle
• 1 cup peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 lemon, halved
• 4 oz prosciutto, torn
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/3 cup grated Parmesan
• Salt and black pepper, to taste
• 1/4 cup toasted breadcrumbs (optional, for crunch)

Instructions:

1. Bring a large pot of salted water to a boil. Cook farfalle to al dente, adding asparagus for the last 3 minutes and peas for the last 2 minutes. Reserve 3/4 cup pasta water; drain.
2. While pasta cooks, heat a skillet over medium-high. Place lemon halves cut-side down and cook 2–3 minutes until charred. Squeeze juice into a small bowl and set aside.
3. In the same skillet, add olive oil and garlic; cook 30 seconds.
4. Add pasta, asparagus, peas, and prosciutto. Toss with Parmesan and the charred lemon juice. Splash in pasta water to make it glossy.
5. Season with salt and pepper. Sprinkle with toasted breadcrumbs.

Serve immediately with extra lemon wedges. No asparagus? Swap in broccolini or zucchini. The charred lemon is the secret sauce here—don’t skip it.

And there you have it: seven fresh ways to turn prosciutto, peas, and farfalle into pasta magic. Pick one tonight, then work your way down the list this week—your future self will send compliments to the chef. Which one are you making first?