Ingredients
3/4 pound farfalle
12 oz. frozen artichoke hearts
3 tbl olive oil
2 garlic cloves
5-6 oz prosciutto
pinch of red pepper flakes
splash of chicken stock or water from the pasta
grated pecorino romano
Preparation
Cook farfalle according to directions to al dente. Set aside saving some pasta water. Saute the defrosted artichokes with thinly sliced garlic in the olive oil for 4-5 minutes. While artichokes are sauteing, cut the prosciutto into thin slices, then add to the artichoke mixture. Add pinch of pepper flakes. Saute an additional minute. Add the pasta and stir into artichoke mix with enough pasta water or some chicken stock to make moist. Serve topping liberally with pecorino romano
