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Pancetta and Pea Pasta
Try these wines with this recipe
2 tablespoons olive oil
6 ounces pancetta, chopped
˝ red pepper, sliced
1 tablespoon minced garlic
20 grape tomatoes, halved
˝ cup Chardonnay
1 cup heavy cream
1 cup frozen petite peas
salt and pepper
˝ pound pasta
Bring a large pot of salted water to a boil for the pasta. For the sauce, heat the olive oil in a large sauté pan. Add chopped pancetta and cook until crispy. Add red peppers, garlic and grape tomatoes. De-glaze pan with chardonnay, then add cream and peas. Cook for two minutes until the sauce thickens. Season to taste. Cook a ˝ pound of your favorite pasta (short pasta like shells or farfelle work particuarly well), drain and toss with the sauce. Serves 2.
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