Pea, Pancetta, and Lemon Farfalle

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Pea, Pancetta, and Lemon FarfalleRecipe
Photo: Colin Clark; Styling: Missie Neville Crawford


Lemon rind adds a bit of bright flavor to this simple side dish of Pea, Pancetta, and Lemon Farfalle.
Serves 4 (serving size: 3/4 cup)


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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


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.

Created date

March 2014

Nutritional Information

Calories 194
Fat 5.7 g
Satfat 3.1 g
Sodium 325 mg