I should say, for starters, that a couple months ago, I posted some food tidbit that devolved into a massive comment thread on the relative merits of oil-packed, canned tuna. By comment 62, I was persuaded that there was more to the world of canned tuna than the watery tins of Bumblebee I'd disliked in my youth, and so I wandered out to my local Trader Joe's and got some of the finer stuff. You guys were right.The above dish, however, has no tuna at all. Instead, it's farfalle with prosciutto and sweet peas. Preparation is simple. You'll need: WEEKEND COOKING BLOGGING: "IGNORE THE CAUCUS PASTA" EDITION.
I should say, for starters, that a couple months ago, I posted some food tidbit that devolved into a massive comment thread on the relative merits of oil-packed, canned tuna. By comment 62, I was persuaded that there was more to the world of canned tuna than the watery tins of Bumblebee I'd disliked in my youth, and so I wandered out to my local Trader Joe's and got some of the finer stuff. You guys were right.The above dish, however, has no tuna at all. Instead, it's farfalle with prosciutto and sweet peas. Preparation is simple. You'll need: 
