Farfalle with Peas and Pancetta

Farfalle with Peas and Pancetta
Photo by Gourmet's Studios


  • 1 pound dried farfalle or rotini
  • 1 pound sugar snap peas and/or snow peas
  • 3 tablespoons olive oil
  • 2 shallots
  • 2 pounds fresh peas in pod
  • freshly grated Parmigiano-Reggiano
  • ½ pound sliced pancetta

Shell fresh peas if using. Diagonally cut sugar snaps and/or snow peas into thirds. Finely chop pancetta and shallots separately. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta. Have ready a bowl of ice and cold water. Cook fresh or frozen pea...

View full recipe at Epicurious


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