📝 About This Recipe
This vibrant pasta salad is a celebration of Italian flavors, combining the playful shape of 'butterfly' pasta with the salty crunch of dry-cured prosciutto and the burst of sweet garden peas. Tossed in a bright, zesty lemon-shallot vinaigrette with creamy goat cheese accents, it offers a sophisticated balance of textures and temperatures. Perfect for garden parties or a refined weekday lunch, this dish elevates the humble pasta salad into a gourmet experience that tastes like a sunny afternoon in Tuscany.
🥗 Ingredients
The Pasta Base
- 1 pound Farfalle (Bowtie) Pasta (high-quality bronze-cut preferred)
- 1.5 cups Fresh or Frozen Sweet Peas (thawed if frozen)
- 4 ounces Prosciutto di Parma (thinly sliced)
- 1 tablespoon Extra Virgin Olive Oil (for crisping the prosciutto)
The Lemon-Shallot Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Lemon Zest (finely grated)
- 1 small Shallot (minced very finely)
- 1 teaspoon Dijon Mustard (to emulsify)
- 1/2 teaspoon Honey (to balance acidity)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper)
Finishing Touches
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 4 ounces Goat Cheese (crumbled)
- 2 tablespoons Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Use about 1 tablespoon of salt per 4 quarts of water to ensure the pasta is seasoned from the inside out.
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2
While the water heats, prepare the prosciutto. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Lay the prosciutto slices in the pan without overlapping too much.
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3
Fry the prosciutto for 2-3 minutes per side until it becomes deeply colored and crispy. Remove to a paper-towel-lined plate to drain. Once cooled, shatter into bite-sized shards.
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4
In a small glass jar or bowl, whisk together the minced shallot, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper. Let it sit for 5 minutes to mellow the shallots.
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5
Slowly stream the 1/2 cup of olive oil into the lemon mixture while whisking vigorously until the dressing is thick and emulsified.
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6
Add the farfalle to the boiling water. Cook according to package directions, but aim for 'al dente'—usually 1 minute less than the box suggests—as the pasta will soften slightly once dressed.
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7
During the final 60 seconds of pasta cooking, add the sweet peas directly into the boiling pasta water. This blanches them perfectly without needing a separate pot.
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8
Drain the pasta and peas into a colander. Do not rinse with cold water; the starches on the surface help the dressing adhere. Let them steam dry for just 30 seconds.
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9
Transfer the warm pasta and peas to a large mixing bowl. Pour half of the vinaigrette over the warm pasta and toss gently. This allows the pasta to absorb the flavors as it cools.
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10
Let the pasta cool to room temperature (about 15-20 minutes). If you are serving this cold, you can refrigerate it at this stage.
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11
Just before serving, add the remaining vinaigrette, fresh mint, parsley, and toasted pine nuts. Toss again to coat thoroughly.
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12
Gently fold in the crumbled goat cheese and the crispy prosciutto shards. Be careful not to over-mix so the cheese stays in distinct, creamy chunks.
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13
Taste one last time and add a final pinch of flaky sea salt or a squeeze of lemon if the flavors need a lift.
💡 Chef's Tips
Always toast your pine nuts in a dry pan over medium heat for 2-3 minutes; the oils they release add a massive depth of flavor. If making ahead, keep the prosciutto and herbs separate and add them just before serving to maintain crunch and color. For a vegetarian version, swap the prosciutto for sun-dried tomatoes or smoked paprika-roasted chickpeas. Don't be afraid to use frozen peas; they are often flash-frozen at peak ripeness and provide a better 'pop' than canned varieties. If the pasta seems dry after chilling, add a tablespoon of warm water or a splash of olive oil to loosen the dressing.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Rosé to complement the citrus notes. Serve alongside grilled lemon-herb chicken skewers for a complete, protein-rich meal. A side of crusty ciabatta bread with balsamic dipping oil is perfect for catching any leftover dressing. For a lighter lunch, serve a scoop of the salad over a bed of fresh baby arugula. Finish the meal with a simple lemon sorbet to echo the brightness of the vinaigrette.