Baked Farfalle with Mushrooms, Prosciutto and Peas

Preheat an oven to 350°F. Oil or butter a 2-quart baking dish.

Break the stems off the mushrooms where they join the caps, and clean and chop the stems. Unless the gills are very small and tight, scrape them out with a knife. Brush the caps clean and cut each into 6 or 8 wedges.

In a large fry pan over medium-low heat, warm 1 Tbs. of the olive oil. Add the shallots and sauté until they just begin to color, about 4 minutes. Stir in the prosciutto and cook for 1 minute. Using a slotted spoon, transfer the shallot mixture to a bowl.

Increase the heat to medium and warm the remaining 1 Tbs. olive oil. Add the mushroom caps and stems and sauté until the liquid they release evaporates and they start to brown, about 8 minutes. Season with salt and cook for 2 minutes more. Add the shallot mixture and the peas and cook for 2 minutes. Remove from the heat.

Bring a large pot three-fourths full of water to a boil over high heat. Add the 1 Tbs. salt and the pasta and cook, stirring occasionally, until the pasta is 1 to 2 minutes from being al dente. Drain it, but not too dry.

Meanwhile, in a saucepan over low heat, melt the 4 Tbs. butter. Add the flour and cook, stirring constantly, until it starts to brown, about 2 minutes. Gradually add the milk, stirring constantly. Increase the heat to medium and cook, stirring, until the sauce just begins to boil and thicken, about 10 minutes. Stir in the 1 tsp. salt. Remove from the heat and stir into the pea-mushroom mixture.

Stir the pasta into the sauce in the fry pan. Mix in all but 1/4 cup of the cheese. Spoon the pasta mixture into the prepared baking dish. Sprinkle with the remaining cheese and dot with the 1 Tbs. butter. Bake just until the cheese melts, about 15 minutes.

Serve hot.

Serves 4 to 6.

Adapted from Williams-Sonoma Foods of the World Series, Rome, by Maureen B. Fant (Oxmoor House, 2005).