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Photo: Colin Clark; Styling: Missie Neville Crawford  

Pea, Pancetta, and Lemon Farfalle

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

Cooking Light MAY 2014

  • Yield: Serves 4 (serving size: 3/4 cup)

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

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.

Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 5.7g
  • Saturated fat: 3.1g
  • Sodium: 325mg
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Pea, Pancetta, and Lemon Farfalle recipe

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