Farfalle With Cherry Tomatoes, Peas, Fresh Mint And Feta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 450 g packages farfalle pasta
• 1 tablespoon olive oil
• 2 slices thin pancetta, diced,about 2 oz
• 1 small onion, finely chopped
• 1 pint grape tomatoes, cut in half
• 3/4 cup fresh peas or 3/4 cup frozen peas
• 1/4 teaspoon salt
• 1/2 cup finely crumbled feta cheese
• 1/4 cup coarsely chopped fresh mint leaves
• fresh ground black pepper

Recipe

• 1 brin a large saucepan of salted water to a boil.
• 2 add pasta and cook until al dente, 10-12 minutes.
• 3 set aside 2 tbsp of pasta cooking water.
• 4 then drain pasta.
• 5 meanwhile, heat oil in a large deep frying pan on medium.
• 6 add pancetta, stir occasionally, and cook until crisp.
• 7 add onion and cook, stirring occasionally, until tender.
• 8 add tomatoes, stirring until they begin to soften and release juice, 5 minutes.
• 9 stir in peas and salt.
• 10 cook until peas are hot.
• 11 add a generous sprinkling salt.
• 12 if pasta is not cooked, reduce tomato mixture to low.
• 13 add drained pasta and reserved cooking water to tomato mixture.
• 14 stir to mix.
• 15 stir in feta until pasta is evenly coated and feta begins to melt.
• 16 stir in mint.
• 17 season with salt and pepper.
• 18 serve with additional parmesan.