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1 lb farfalle pasta 1 cup baby peas (if not in season use frozen) 1/2 cup cream 2 tblsps Parmigiana Reggiano grated 2 small scallions peeled and chopped 1 cup vegetable broth 1 1/2 tblsps of extra virgin olive oil optional-2 ounces cooked prosiutto cut into cubes [...]
Read the recipe at cookeatshare.com
