Pea, Pancetta, and Lemon Farfalle

By garry53

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

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.