Farfalle With Artichokes And Prosciutto

• -12 oz. farfalle
• -1/4 C. Bertolli olive oil
• -2 cloves minced garlic
• -16 oz. frozen artichoke hearts, defrosted
• -pinch of red pepper flakes
• -5-6 oz. prosciutto
• -1/2 C. chicken broth
• -freshly grated pecorino romano

1. Boil farfalle to package directions leaving it al dente.
2. Put olive oil and minced garlic in a cold fry pan. Bring up to the heat to medium. Saute garlic, but do not brown it.
3. Add the defrosted artichokes and gently stir them to coat with oil. Saute the artichokes for approx. 5 minutes. Add a pinch of red pepper flakes. Cut
4. the proscuitto into long pieces and add to artichokes. Heat through an additional two minutes. Add the chicken broth to the mixture and top with the cooked pasta. Heat through, toss and plate. Top generously with pecorino romano.

farfalle, olive oil, garlic, frozen artichoke hearts, red pepper, chicken broth, pecorino romano

Taken from www.epicurious.com/recipes/member/views/farfalle-with-artichokes-and-prosciutto-1200444 (may not work)