Farfalle with Peas

By MelanieAnn

Ready to eat in 20 minutes.

Serves 4

Ingredients

• 1 pound farfalle
• 1 1/2 cups frozen baby peas
• 8 thin slices pancetta, chopped
• 2 ounces butter
• 2 tablespoons each shredded fresh basil and mint

Preparation

Step 1

1. Cook the farfalle in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

2. While the pasta is cooking, steam, microwave or lightly boil the baby peas until just tender and drain. Chop the pancetta and cook in the butter over medium heat for 2 minutes. Toss the butter and pancetta mixture through the pasta with the peas, basil and mint. Season with cracked black pepper and serve.