Ingredients
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500 g Mushroomssmall white or chestnut
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2 Shallots
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125 g Prosciutto
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Salt
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Black pepper
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250 g Frozen peas
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125 g Parmesan cheese
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15 g Butter
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Bechamel sauce
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60 g Butter
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45 g Plain flour
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500 ml Milk
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Salt
Directions
Preheat the oven to 180°C. Grease an oven dish (2 l) with olive oil or butter.
Break the stalks of the mush rooms and put both away. Clean the mush rooms and cut into 6 or 8 pieces. Clean the stalks and chop them coarsely.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallots and sauté for 4 minutes until golden brown. Stir in the prosciutto and cook for about 1 minute. Toss the shallots and prosciutto in a bowl and set aside.
Add the remaining olive oil in the pan. Add the mushrooms and cook for about 4 minutes until golden brown. Sprinkle with salt. After 2 more minutes add the shallots and prosciutto. Stir in the peas and let it cook a few minutes to blend the flavours. Remove the pan from the heat and set aside.
Bring a large pot of water to boil over high heat. Add a tablespoon of salt and the pasta.
Prepare the bechamel sauce while the water for the farfalle comes to a boil. Melt the butter in a sauce pan over low heat. Add the flour and cook for about 2 minutes, stirring.
Slowly add the milk to the flour and stir for 10 minutes until the sauce comes to a boil and starts to thicken. Add a teaspoon of salt. Remove the pan from the heat and add the sauce to the pea mixture.
Before the pasta is al dente, drain it. Toss the pasta with the sauce. Add 95 g parmesan cheese. Spoon everything into the casserole. Sprinkle the remaining cheese over it and add a knob of butter here and there. Place the dish in the oven for 15 minutes until the cheese starts to melt. Serve the dish straight from the oven.
