Is that even a valid reason for liking a pasta shape? They are cute! They make any pasta dish look just a little bit fancy, like the pasta got all dressed up for a show. And each one is a perfect forkful size. For this bowtie pasta dish, I started with a classic—bowties with peas and prosciutto—but ditched the cream sauce that usually accompanies this dish. Instead, I lightened it up a bit by tossing everything with olive oil, black pepper, and Parmesan and added fresh baby arugula for some peppery greens. Wow! Prosciutto, arugula, peas, parm, pasta, pepper? Perfect! So good together. It’s quick! It takes about as long to cook as it does to bring a pot of water to a boil and cook the pasta. 30 minutes tops. Enjoy! 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. Add the peas and cook a minute more. 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.
