Farfalle with a Prosciutto Marscapone Sauce

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Serves 4 - 30 Minute Cook Time
Farfalle With a Prosciutto Marscapone Sauce
1 Container Marscapone Cheese
3 Tablespoon Extra Virgin Olive Oil
1 Clove Minced Garlic
17.6 oz Giuseppe Cocco Farfalle
1/2 Cup Grated Romano Cheese
1/4 Cup Sundried Tomato Pieces Slivered
1/4 Cup Peas or Use as much as you like!
1/2 lb. Prosciutto Slivered
(Stack all your slices on top of another, and roll up like a hotdog and slice)
Salt & Pepper
1.) Fill a large stockpot with cold water, heat on high.
2.) Mince your Garlic, Sliver your Prosciutto and Sun-Dried Tomatoes
3.) Heat 3 Tablespoons of Extra Virgin Olive Oil in a non-stick deep fry pan on low heat.
4.) Add your Minced Garlic and saut* for about a minute.
5.) Add the 1/2 Lb of Slivered Prosciutto and saut* for another 2 to 3 minutes.
6.) While your Prosciutto is saut*ing, put your Marscapone Cheese in a large glass bowl and microwave on defrost for 2 minutes. 7.) Add the Mascarpone into your fry pan mixture, and stir constantly until you have a creamy mixture. (Oil & cream will seperate)
8.) Add 1/2 Cup of Romano Cheese, Peas and Slivered Sun-Dried Tomatoes, stir to heat up and mix well.
9.) Remove your Frying pan from the heat source, set aside till your pasta is done.
10.) When your pasta water is at a rolling boil, add a generous amount of salt, add your Farfalle.
Cook till al dente.
11.) Drain the pasta well, gently toss in the Marscapone mixture.