Peas & Jabon Cru with Farfalle

Peas & Jambon Cru with Farfalle

Serves 4

Kid Rating: ✭✭✭✭

 Rate This Recipe

Conjures fond childhood memories of my French-German grandmothers warm, love filled kitchen.


1 – 10 oz. package frozen peas (or 10 oz. fresh shelled peas)

1 tsp. salt

3/4 lb. farfalle pasta (or your favoitie fresh pasta)

2 Tbsp. salted butter

1/2 cup yellow onion, finely diced

1/4 cup non-alcholic white wine

1/4 cup flour

6 oz. thinly sliced jambon cru  (substitutes of  thin sliced ham or canadian bacon are acceptable alternatives )

1/4 tsp. fresh ground black pepper (optional)

1 can low sodium, fat free chicken broth (14.5 oz.)

1/4 cup freshly grated parmesan cheese (and extra for passing at the table)


In a medium saucepan, over medium low heat, melt butter and add onions.  Saute for 10-12 minutes until onions are translucent.  Do not allow the onions to burn.  Increase heat to medium, add jambon cru, and heat for 4 mintues.  Add flour and mix well.  Add white wine and whisk to incorporate, add chicken broth a 1/2 cup at a time, whisking after each addition.  Bring mixture to boil for 4-5 minutes.  Remove from heat, add parmesan cheese and mix well.

Meanwhile, in a large pot, bring 8 cups water to a boil.  Add farfalle and cook for 5 minutes then add peas and bring back to boil for 4 minutes, or until al dente.   Drain and reserve in a warmed serving bowl.

Pour sauce over the farfalle and fold to incorporate.  Serve immediately passing extra parmesan cheese at the table.

Tags: , , , , , , , ,

Categories: Kids Rating: ✭✭✭✭, Rate This Recipe, Sugar-Free Cooking

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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