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Farfalle With Peas
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- #19608
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound farfalle pasta
1 1/2 cup frozen baby peas
8 thin slices pancetta
2 ounces butter
2 tablespoons shredded fresh basil
2 tablespoons shredded fresh mint
directions
Cook the farfalle in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
While pasta is cooking, steam the baby peas until just tender. Drain.
Chop the pancetta and cook in the butter over medium heat for 2 minutes. Toss the butter and pancetta with the pasta. Add the peas, basil and mint; toss again. Season with pepper and serve.
added by
supersalad
nutrition data
607 calories, 15 grams fat, 93 grams carbohydrates, 23 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
January 10, 2004
If you can't get pancetta you can use lean bacon but look for the pancetta because it really is good in this