4 Tablespoons Butter
1 Shallot, sliced
1 Cup Heavy cream
2 Cups Peas
Salt & Pepper
1 Pound Farfalle ( Bowtie) Pasta
¼ Pound Thinly Sliced Prosciutto, cut in strips
In a sauté pan over medium heat, melt the butter. Add the shallot and sauté until softened, but not browned. Add the cream and heat through. Stir in the peas and simmer for 3 to 5 minutes, until the peas are tender. Season with salt and pepper and keep warm.
In a large pot of salted boiling water, cook the pasta, until al dente. Drain and toss with the sauce. Transfer to a warmed serving platter, garnish with the prosciutto, and serve with grated cheese.