Farfalle With Prosciutto And Green Peas

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Southern Living Cooking School


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1 (16-ounce) box BARILLA Farfalle

1 small onion, chopped

2 tablespoons extra virgin olive oil

2 (3.5-ounce) packages prosciutto, cut into thin strips

1 1/2 cups frozen green peas, thawed

1/2 cup dry white wine

2 cups half-and-half

1/2 cup heavy cream

Salt and freshly ground pepper to taste

1/2 cup freshly grated Parmesan cheese

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