Farfalle with Pancetta, Peas, and Parmesan is a delectable Italian dish that combines the smoky flavor of pancetta with the sweetness of peas and the nutty taste of Parmesan. The farfalle pasta, which is shaped like a bow-tie, is perfectly suited for this combination of flavors as it holds the sauce nicely and provides a nice bite to the overall dish. The pancetta is sautéed until it is crispy and then combined with peas, Parmesan, and a light tomato sauce. Parmesan can also be sprinkled over the top of the dish before it is served. This dish is a great way to enjoy all the flavors of Italy in one dish. It is sure to please family and friends alike!
Ingredients
1 lb farfalle pasta
5 oz pancetta chopped
1 onion, chopped
16 oz frozen sweet baby peas, thawed
4 gloves of garlic, chopped
2 tbsp tomato paste
1 cup chicken broth
1 cup grated Parmesan
1/4 parsley
3 tbsp butter
Method
Cook the farfalle as instructed, saving 1/2 cup of the pasta water.
Meanwhile heat the olive oil large skillet over medium-high heat
Add the pancetta and cook until almost crispy, then transfer to a paper towel lined plate.
Add the butter to the skillet and when melted add the onion and cook until softened, about 5 minutes.
Add the peas and garlic and saute for an additional 3 minutes.
Add the tomato paste and chicken broth. stir, and simmer until thickened, about 3 minutes.
Return the pancetta to the skillet, stir and set aside.
Add the 1/2 cup of pasta water, Parmesan, and parsley to the skillet and combine.
Toss pasta with the pea mixture and serve.
