BOW TIE ALLA MARIO1 1/2 pounds uncooked bow tie pasta (farfalle) FOR THE SAUCE:1/4 cup (1/2 stick) unsalted butter 1 tablespoon extra-virgin olive oil 2 ounces shredded prosciutto 1 1/2 cups mascarpone cheese 1/2 cup fresh green peas or frozen green peas, thawed Freshly ground black pepper to taste Cook and drain the pasta. TO MAKE THE SAUCE:While the pasta is cooking, heat butter and olive oil in a heavy skillet over medium heat until butter is melted. Add the prosciutto and toss to coat. Add the mascarpone cheese. Cook until melted, stirring constantly. Add the pasta and toss until well mixed. Add the peas and toss gently. Cook until heated through. Season with pepper and serve immediately. Makes 4-6 servings From: Mario Ferrari, of Mario's Ristorante Italiano Source: Entertaining With Friends by the Monroe Carrell Jr. Children's Hospital at Vanderbilt
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