Pea, Pancetta, and Lemon Farfalle
By garry53
Rate this recipe
4.8/5
(8 Votes)
Ingredients
- 4 ounces uncooked mini farfalle
- 1 cup frozen peas
- 1 ounce pancetta, diced
- 2 garlic cloves, minced
- 3 tablespoons dry white wine
- 1 tablespoon butter
- 1/2 teaspoon lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Details
Preparation time 5mins
Cooking time 20mins
Adapted from myrecipes.com
Preparation
Step 1
1. Cook pasta according to package directions, adding frozen peas during last 2 minutes of cooking; drain.
2. Sauté pancetta 3 minutes. Add minced garlic; cook 30 seconds. Add wine; cook 30 seconds. Add pasta mixture, butter, lemon rind, salt, and pepper; toss.
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