Ease of Preparation: Easy
Method: 4-6 servings
Ingredients:
- 2 ounces (57 g) prosciutto, julienned
- ¼ cup (60 ml) pine nuts
- ½ cup (120 ml) orange wine
- ½ cup (120 ml) whipping cream
- 1 cup (240 ml) gorgonzola dolce, room temperature, broken into small pieces
- 1 teaspoon (5 ml) thyme leaves
- 1 cup (240 ml) frozen peas, thawed
- 8 ounces (227 g) dried farfalle
- Freshly ground black pepper
Method:
Bring a large pot of heavily salted water to the boil.
In a large, straight-sided sauté pan over medium-low heat add the prosciutto and cook until the fat has rendered, and the prosciutto has begun to crisp, 2-3 minutes.
Add the pine nuts and toss to coat in the fat. Allow the nuts to cook for 1-2 minutes.
Add the wine and bring to a simmer. Cook until the wine has reduced by ¾, 4-6 minutes.
Add the cream and gorgonzola. Bring the mixture to a simmer, stirring and mashing the cheese into the sauce. Add the thyme and allow the mixture to simmer and thicken, 6-8 minutes.
Meanwhile, cook the pasta according to the package directions.
Add the peas to the sauce, then using a spider strainer, lift the pasta out of the water and into the pan along with any water clinging to it. Toss vigorously.
Season the pasta with lots of pepper, transfer to serving plates and serve immediately.
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