Pancetta and Pea Pasta EntréePork Created by Culinary Director Jeff Young. – Serves 2 – Ingredients: 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 pound 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.