The Pioneer Woman Tasty Kitchen
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Baby Farfalle with Creme Fraiche and Prosciutto

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Level: Easy

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Description

Have you ever heard so much about an ingredient, you went and bought it … then couldn’t figure out what to do with it? This happened to me with a tub of creme fraiche. I found this recipe and knew instantly this was what I was going to use my creme fraiche in. I had adorable baby farfalle, but small shell pasta or orecchiette both work beautifully. You want a cup shaped pasta to hold the thin sauce.

Ingredients

  • ½ pounds Baby Farfalle Pasta (or Any Cup Shaped Pasta)
  • 1 Tablespoon Dried Dill
  • 1-½ cup Chicken Stock
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced
  • Salt And Pepper, to taste
  • ½ cups Crème Fraîche
  • 4 slices Prosciutto, Torn Into Small Pieces
  • 4 Tablespoons Shredded Parmesan Cheese

Preparation

Get a pot of water boiling and cook pasta according to package instructions. While the pasta cooks, make your sauce.

Mix dill into the chicken stock in a small bowl. Set it aside.

Heat olive oil in a medium pot over medium heat and saute garlic just until you can smell it (15-20 seconds). Add the chicken stock, bump up the heat to high and cook until the stock mixture is reduced by half.

Keep an eye on your pasta. Whenever it’s cooked to your liking, drain it and set it aside.

Give your stock a taste, and adjust seasonings if need be. Do remember that the prosciutto and the Parmesan cheese are salty, so be careful with your salt. If you think it needs it, reduce the sauce a bit more. If you like the flavor, lower the heat so the sauce is at a mild simmer.

Put your creme fraiche in a small bowl and add a few tablespoons of the warm stock mixture. Mix through until the mixture is smooth. Pour the thinned creme back into the simmering stock mixture. Mix well. Your sauce will be thin.

You can either toss your pasta in the sauce now, or put the pasta in bowls and ladle sauce over it. Either way, top your bowls of pasta with the torn prosciutto and Parmesan cheese and enjoy!!

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