Pea, Pancetta, and Lemon Farfalle
The vibrant flavors of Spring, conveniently contained in a bowl of pasta.
Total Time 30 minutes
Servings 4 servings
Ingredients
- 4 oz mini farfalle uncooked
- 1 cup frozen peas
- 1 oz pancetta diced
- 2 garlic cloves minced
- 3 tbsp dry white wine
- 1 tbsp butter
- 1/2 tsp lemon rind
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
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First, cook the pasta according to the directions on the box, while also adding the frozen peas during last 2 minutes of cooking, then drain.
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Sauté the pancetta for about 3 minutes. Add the minced garlic, and cook for 30 seconds. Then add the wine, and cook for 30 more seconds. Add the pasta mixture, butter, lemon rind, salt, and pepper, and give it all a good toss. Serve.
