Pancetta and Pea Pasta

Created by Culinary Director Jeff Young.

– Serves 2 –

2 Tbsp. olive oil
6 oz. pancetta, chopped
½ red pepper, sliced
1 Tbsp. garlic, chopped
20 grape tomatoes, halved
½ cup chardonnay
1 cup cream
1 cup petite peas, frozen
Salt and pepper
½ lb. pasta

Method of Preparation:
Bring a large pot of water to boiling for the pasta. For the sauce, heat a large sauté pan with 2 tablespoons olive oil. 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 creamy consistency. Cook a ½ pound of your favorite pasta, drain and toss with sauce.

Enjoy with Alexander Valley Vineyards Cab Franc and crusty French bread.