Spring Pasta With Crispy Prosciutto
Ingredients
- 12 ounces (3/4 box) farfalle
- 2 tablespoons olive oil
- 2 ounces sliced prosciutto, torn into large pieces
- 2 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 1/2 cup low-sodium chicken broth
- 1 1/3 cup frozen peas, thawed
- 3 cups baby spinach
- kosher salt and freshly ground black pepper
- 2 ounces Feta cheese, crumbled
- 1/4 cup fresh basil leaves, torn
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