Cooking with Fr. Chris

Farfalle Milano (from Cooking & Conversation on 9/8/2020)

 3/4 pound prosciutto or pancetta
 12 oz mushrooms
 1 Cup peas
 6 TB butter
 1 pound bow tie pasta
Garlic /  salt

Optional:  sundried tomatoes, onions

  1. Cut up the meat
  2. In a skillet, sauté the meat
  3. Add the butter and mushrooms. Sauté
  4. Add some garlic and salt to taste
  5. Add the peas
  6. Cook and drain the pasta
  7. Pour the pasta into the skillet. Mix together.