Butterfly Pasta and Endive
1 pound butterfly (farfalle) pasta
2 tablespoons unsalted butter
1 small onion - minced
2 slices prosciutto - torn
1 Belgian endive - roughly chopped
1/4 cup heavy whipping cream
- Place a large pot of generously salted water onto boil. When boiling add pasta and cook until al dente. Drain.
- Into a medium sauce pan over medium heat add: butter, onion. Cook until softened. Add prosciutto and Belgian endive. Cook until endive is just wilted. Add cream. Stir to combine.
- Add cooked pasta to cause pan and toss to combine.
Paula Jones is one of five food bloggers associated with our OnDiva ambassadorship. She is the author behind the food blog, bellalimento.