Baby Farfalle with Creme Fraiche and Prosciutto

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!!