Farfalle With Ham And Peas

Preparation:

Preparation: Chop the onion: brown it in a pan with the butter and add the ham, sautéing it briefly. Add the peas, wet them with the broth and bring to the boil, adding more liquid if necessary if they become too dry. Season with salt and pepper (you can also add nutmeg if you like the aroma): in the meantime cook the farfalle al dente, drain and toss them in a pan with the sauce and two tablespoons of cream. Sprinkle with Parmesan and serve. Don't overdo it with the cream: in addition to weighing down the dish from a caloric point of view, it tends to flatten the very delicate taste of the sauce.