Photo: Eaters Collective
Farfalle pasta with pancetta and peas recipe
10 ingredients
5 min + 10 min
4 people
openrecipes
This quick and easy recipe is especially favoured by my girls. I usually make it with frozen peas, but when in season, fresh peas are ideal - just cook them for a little longer and add a little extra liquid.
Estimated Nutrition (whole recipe, rough)
480
Calories
18g
Protein
36g
Fat
22g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 extra virgin olive oil
- tbsp butter
- 2 small onion, finely chopped
- tbsp pancetta or bacon, finely chopped
- 1 podded fresh or frozen peas
- 40 fresh mint leaves (optional)
- g hot vegetable stock
- 250 freshly grated Parmesan, plus extra to serve (optional)
- g salt
- 6 farfalle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes