Seasonal Cooking: Linguine with Fresh Peas and Pancetta

Using fresh, local produce not only allows for healthier, fuller flavored dishes, but also helps reduce your carbon footprint. Spring is peak season for fresh peas. While admittedly, peas have never been a favorite of mine, cover them with enough cream, bacon and pasta and they quickly moved up the scale! Play with portions of cream and goat cheese for a healthier dish:


18 ounces fresh angel-hair pasta
1 cup half-and-half (substitute milk for a healthier option)
1/2 cup dry white wine
2 shallots, roughly chopped
1/4lb pancetta, cut into small cubes
2tbsp olive oil for pan
coarse salt and ground pepper

optional:
2tbsp goat cheese for crumbling on top
mint or chives to finish the dish

1. Set a large pot of salted water to boil.
2. In a large skillet, heat olive oil and add shallots. Saute 1-2min unti they begin to soften.
3. Add pancetta and saute until aromatic, about 5min.
4. Add white wine to deglaze, scraping brown bits off the bottom of the pan.
5. Add peas and half and half and let simmer until slightly thickened, about 2min.
6. Add pasta to boiling water. Follow instructions for al dente on the box and remove 1-2minutes beforehand, as we'll finish the pasta in the skillet. Reserve pasta water to thin sauce.
7. Add pasta to skillet, stir and add pasta water as necessary.
8. Serve in warm bowls and finish with a sprinkling of goat cheese and herbs on top.

serves 4 to 6