Farfalle With Pancetta, Peas and Leeks

Farfalle With Pancetta, Peas and Leeks
1 pound farfalle
Olive oil and butter for sauteeing
4 cloves garlic, thinly sliced
3 ounces pancetta, diced
1/2 leek, sliced
8 ounces frozen peas
Salt and pepper to taste
1/2 cup pasta water, reserved
1/4 cup Parmesan cheese, grated
Prepare pasta according to package directions, but reserve 1/2 cup of the cooking water.
While pasta is cooking heat a thin layer of butter and olive oil in a skillet and saute the garlic and pancetta for 1 to 2 minutes. Add the leek and cook 5 minutes. Add the peas, pasta water, salt and pepper and cook 5-8 minutes.
Serve over the pasta and sprinkle with Parmesan.
Serves four.
Nutrition values per serving: 312 calories, 8 g fat, 42 g carbohydrates, 4 g fiber, 17 g protein, 20 mg cholesterol, 756 mg sodium.