Farfalle prosciutto piselli funghi e panna - prima portata veloce

ham

🥗Healthier: turkey ham

💰Cheaper: chicken breast

Turkey ham is lower in fat, while chicken breast is a more economical protein option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive than parmesan.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is a budget-friendly option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is a cost-effective butter substitute.

Cook the farfalle according to package instructions until al dente.

In a large pan, heat the olive oil over medium heat and sauté the chopped onion until translucent.

Add the diced prosciutto and cook for a few minutes until slightly crispy.

Add the sliced champignon mushrooms and cook until they are tender.

Stir in the precooked peas and mix well.

Pour in the cooking cream and season with salt and pepper to taste.

Combine the cooked farfalle with the sauce and toss to coat evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens