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Pea, Pancetta, and Lemon Farfalle

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



Serves 4 (serving size: 3/4 cup)

Lemon rind adds a bit of bright flavor to this simple side dish of Pea, Pancetta, and Lemon Farfalle.


  • 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

Nutrition Information

  • calories 194
  • fat 5.7 g
  • satfat 3.1 g
  • sodium 325 mg

How to Make It

  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.