Farfalle With Cherry Tomatoes, Peas, Fresh Mint and Feta

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brin a large saucepan of salted water to a boil.
  • Add pasta and cook until al dente, 10-12 minutes.
  • Set aside 2 tbsp of pasta cooking water.
  • Then drain pasta.
  • Meanwhile, heat oil in a large deep frying pan on medium.
  • Add pancetta, stir occasionally, and cook until crisp.
  • Add onion and cook, stirring occasionally, until tender.
  • Add tomatoes, stirring until they begin to soften and release juice, 5 minutes.
  • Stir in peas and salt.
  • Cook until peas are hot.
  • Add a generous sprinkling salt.
  • If pasta is not cooked, reduce tomato mixture to low.
  • Add drained pasta and reserved cooking water to tomato mixture.
  • Stir to mix.
  • Stir in feta until pasta is evenly coated and feta begins to melt.
  • Stir in mint.
  • Season with salt and pepper.
  • Serve with additional Parmesan.
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