Farfalle with Peas and Lettuce

Farfalle ai Piselli e Lattuga


Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Although lettuce may sound like a strange ingredient for a pasta sauce, it adds sweetness and body to this one. A base of pancetta provides a savory counterpoint to its sweet flavor. The extra time needed to shell fresh peas is certainly worth the effort, but when they are not available, frozen peas will also work well.


  • ½ large yellow onion
  • 3 tablespoons butter
  • 2 ounces


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the onion and finely chop it. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium heat. Sauté until the onion turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, cut the pancetta into narrow strips a