Bowtie Pasta with Peas, Prosciutto, and Arugula

Prep the ingredients while the pasta water is heating to save time.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 3 to 4


  • 1/2 pound (8 ounces) farfalle bowtie pasta
  • 3 tablespoons extra virgin olive oil (divided, 1 Tbsp and 2 Tbsp)
  • 2 ounces prosciutto, thin slices separated and roughly chopped
  • 1/2 cup fresh or frozen peas
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reserved pasta water
  • 1 large handful baby arugula (about a cup and a half, packed)
  • 2 tablespoons thinly sliced fresh mint leaves


1 Add pasta to boiling water to cook: Put 3 quarts of salted water (1/2 Tbsp of salt for every quart of water) onto a boil. Add the farfalle bowtie pasta and cook until al dente.


2 Gently cook prosciutto: Coat the bottom of a stick-free pan with 1 Tbsp of olive oil. Lay out the pieces of prosciutto in the pan in a single layer. Put the heat on medium and gently cook while the pasta is cooking.

Turn the pieces over after a few minutes.


The intension is not to crisp, but to render some of the fat and firm up the prosciutto a little. When this has been accomplished, remove the pan from heat.

3 Set aside some pasta cooking water, add peas to pasta and cook an additional minute: Once the pasta has been cooking for the correct timing for al dente, remove one cup of pasta cooking water from the pan and set aside.


Add the peas and cook a minute more.

4 Add pasta, peas, Parmesan, black pepper to prosciutto, then add mint and arugula: Strain the pasta and peas and add to the pan with the prosciutto. Add the Parmesan cheese and toss to coat. Add the black pepper.

bowtie-pasta-peas-prosciutto-arugula-method-4 bowtie-pasta-peas-prosciutto-arugula-method-5

Add 1/2 cup of the pasta cooking water. Add the fresh baby arugula and mint and toss with the hot pasta to wilt the arugula.

Add more of the pasta water if the pasta seems dry.

5 Drizzle with olive oil: Drizzle and toss with 2 Tbsp of olive oil to serve.

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  • Walter Underwood

    We used orecchiette pasta, because we had it. The peas were very cute, nestling in the little hollows in the pasta.

    My wife doesn’t like mint, so I used fresh basil. Just as aromatic, but in a different direction. It was tasty.

    • Elise Bauer

      I’m so glad you liked it Walter, and good to know it works with basil too.

  • Bex

    Made this tonight and it was delicious – and SO easy. Like seriously, I didn’t know I was capable of this kind of delicious-to-effort ratio.

    I subbed pancetta for prosciutto because that’s what was on hand and it worked just fine. Thought about skipping the mint but bought some and was really glad I did – didn’t add a “minty” flavor at all, just some extra brightness. Will absolutely be making again.

    • Elise Bauer

      I’m so glad you made it Bex! And pancetta is a perfect substitution.

  • Emily Bartram

    Elise, I made this with ham (crisped it a bit in a pan). It was great the first night, but I almost enjoyed it more as a cold pasta salad out of the fridge! Delicious!


    • Elise Bauer

      Hi Emily, great! Yeah, it’s pretty good cold too, isn’t it?

  • Nicole

    I’m really excited to try this! Making this for a friend for dinner who loves a light cheese flavor, but hates creamy pastas – this will be perfect.

  • Janice Levinson

    Thx 4 the tip on the bowtie pasta. It DOES stay firm better than any other. Am now putting bow tie in my mac n’ cheese. Yummers!

  • Lisa Maddrey

    i tried turkey bacon and waiting to see how this tastes

    • David Charles

      How did it taste with turkey bacon?

  • Alida @My Little Italian Kitchen

    I buy De Cecco pasta too! Peas and prosciutto is such a perfect combination of flavours! Very nice recipe.

  • Renee

    Sounds great and simple with a perfect combinations of flavors! By the way, I like De Cecco pasta too.

  • Daniel Moore

    I missed the cream so I added some back (refreshing that they finally are telling us the truth about such things now) at the end of step 2. I liked the bite of the arugula so I added a little bit more too. Terrific!

    • Elise Bauer

      Hi Daniel, isn’t arugula perfect in this? It works so well with the prosciutto. And yes, you can easily add cream to it, works great!

  • Michele

    Hi Elise – I’m not too wild about Prosciutto but think this dish looks great – any thing else that might work? Little bits of bacon I guess or Canadian bacon?

    • Elise Bauer

      Hi Michele, sure, bacon would work fine! Just cook, chop (or chop and then cook), and add to final dish.

  • Christine

    This looks delicious. Thanks for the inspiration for dinner tonight. I’m a huge fan of deCecco pasta too. It’s my favorite brand of imported pasta. And it’s only a few cents more than the American brands.

  • Richard DAndrea

    It looks excellent i love arugula, I bet you exchange it for rapini and it would be just as good nice and quick though the rapini you would have to pre cook

    • Elise Bauer

      Hi Richard, rapini would be a great substitute! You could just chop it and blanch it with the peas in the pasta water.

  • Michelle @O Blog Off

    This looks really light and yummy! I am not a big fan of mint, do you think this would be equally as awesome if I left it out? Thanks for the post! Have a great day!

    • Elise Bauer

      Hi Michelle, sure, it will be perfectly fine without the mint.

  • Aarti

    Hi! May I request to do vegetarian recipes too that don’t include egg as well.. It will be greatly appreciated

  • Roxana

    That’s a beautiful looking salad! I love bowtie pasta. It’s so cheerful!

    • Elise Bauer

      Hi Roxana, Thank you, but it’s not a salad! It’s hot pasta dish. I guess you could eat it cold, but it’s best hot. :-)