Pasta al Forno (Baked Farfalle with mushrooms, prosciutto and peas)

From the Williams-Sonoma "Rome" cookbook.

1 lb fresh button or cremini mushrooms

2 tbsp extra-virgin olive oil

2 shallots or 1 small white or yellow onion, thinly sliced

1/4 lb prosciutto or cooked ham, including some fat, very thinly sliced and coarsely chopped

Salt and freshly ground pepper

1 2/3 cups frozen peas

3/4 lb farfalle

For the Béchamel sauce

4 tbsp unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

salt

1 cup grated Parmigiano-Reggiano cheese

1 tbsp butter cut into small pieces

1. Preheat oven to 350 degrees. Oil or butter a baking dish with a 2-quart capacity.

2. Cut off the ends of the mushroom stems. Break the stems off where they join the caps and set them aside. Unless the gills are very small and tight, scrape them out with a small knife. Brush the caps clean and lightly peel them if the skins are blemished. Cut each cap into 6 or 8 wedges, depending on the cap's size. Clean and chop the stems.

3. In a large frying pan over medium-low heat, warm 1 tbsp of the olive oil. Add the shallots and saute just until they begin to color, about 4 minutes. Stir in the prosciutto and cook for 1 minute longer. Using a slotted spoon, transfer the shallots and prosciutto to a large bowl and set aside.

4. Add the remaining 1 tbsp of olive oil to the same pan over medium heat. Add the mushroom caps and stems and saute until all the liquid they release evaporates and they start to brown, about 8 minutes. Sprinkle with salt. When the mushrooms are golden brown, after about 2 minutes longer, return the prosciutto and shallots to the pan, mix in the peas, and cook for a couple of minutes to blend the flavors. Remove from the heat an set aside in the pan.

5. Bring a large pot three-fourths full of water to a rapid boil over high heat. Add 1 tablespoon salt and the pasta and stir for the first minute of cooking and occasionally thereafter.

6. While the water is heating, make the béchamel sauce. In a saucepan over low heat, melt the butter. Add the flower and cook, stirring constantly, until it starts to brown, about 2 minutes. Very gradually add the milk while stirring constantly, then cook over medium heat, continuing to stir, until the sauce just begins to boil and thicken, about 10 minutes. Stir in 1 tsp salt. Remove from the heat, stir into the pea-mushroom mixture and mix well.

7. When the pasta is 1-2 minutes from being al dente, drain it, but not too dry. Stir the pasta into the sauce in the frying pan. Mix in all but 1/4 cup of the cheese. Spoon the pasta mixture into the prepared baking dish. Dust with the remaining cheese and dot with butter. (The dish can be made up to this point, covered, and refrigerated for up to 2 days. Bring to room temperature before continuing).

8. Bake just until the cheese melts, about 15 minutes. Serve piping hot directly from the dish.

Serve with a full-bodied red wine such as a Sangiovese or Merlot from Lazio, Umbria or Tuscany.