Bowtie Pasta

Ingredients

• 1 (16 ounce) package farfalle pasta
• 1/4 pound thinly sliced prosciutto, chopped
• 3/4 cup dry white wine
• 1 pound tomatoes, seeded and diced
• 1 cup frozen green peas, thawed
• 1/4 cup butter
• 1/2 cup finely diced onion
• ground black pepper to taste

Directions

In a large pot of boiling salted water cook farfalle until al dente. Drain.

Meanwhile, in a large skillet saute onion in butter or margarine until soft and tender. Add prosciutto and saute with onion 2 minutes. Add dry white wine and let simmer for 2 additional minutes. Add thawed tomatoes, peas, and ground black pepper; stir well. Cover and simmer for 10 minutes.

In a large bowl toss drained farfalle pasta with prosciutto mixture. Serve warm.