I’ve been racking my brains lately with cooking dinner. I need something fast, that everyone likes, and it would be awesome if it was remotely healthy. I will be the first to admit that fast and everyone’s choice comes before nutrition lately. With the warmer weather I’ve been thinking of short sleeves and this post-baby lady isn’t happy. I also feel sluggish from all of the carbohydrates we’ve been eating. Bring on the spring and summer flavors, please!

In order to pass these meals by though, it has been taking a lot of convincing. Just when I pretty much have my husband’s approval on anything I make these days, my pre-schooler is starting to buck the system. I have to go through a whole routine to insure that she will try and like something. I list each individual ingredient out to her and show her that she likes them all. Then I convince her that it is, in fact, okay to eat these ingredients mixed up. They don’t have to live segregated on the plate. It’s OK, I promise. If all else fails, we have a chart next to the table where she earns a start for every new food she tries. Ten stars equals an ice cream cone, yeah we’ve resorted to bribery here!

This is another one of those great pasta recipes that are quick to throw together, use some things you already have in your kitchen, but offer a fresh taste to your normal, heavy pasta dish. Adults and kids will love it! Don’t have pancetta? Dice up some bacon instead! Want to omit the white wine? Go ahead! The original recipe utilitizes this as a side dish, but I went ahead and used a box of pasta and a little bit more peas and pancetta and called it a meal.

Farfalle with Peas, Pancetta, and Lemon

Ingredients

• 12 oz uncooked farfalle or mini bowties
• 1 cup frozen peas
• 2 oz diced pancetta
• 2 minced garlic cloves
• 3 Tbsp dry white wine
• 1 Tbsp butter
• 1/2 tsp lemon rind
• 1/4 tsp salt
• 1/4 tsp pepper

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Cook pasta according to package directions, adding frozen peas during last 2 minutes of cooking; drain.

Sauté pancetta 3 minutes. Add minced garlic and cook 30 seconds. Add wine and cook 30 seconds. Add pasta mixture, butter, lemon rind, salt, and pepper; toss.

Nutritional Information

Adapted slightly from Cooking Light, May 2014