Pea and pancetta linguine

Pea and pancetta linguine

Suggested material offered in store

Ingredients

200gr dry pancetta Fumigalli, diced

350gr of frozen Porcini mushrooms, cut in big pieces*

350gr of fresh peas

1 jar Stefano’s Primavera sauce

1 package of Stefano’s Linguini pasta

75gr of butter

3 tablespoons of olive oil

Grated parmesan cheese


Preparation

Put a big pot of water of 8 liter to boil.

In a 28cm Julienne casserole heat your butter and olive oil.

Add your pancetta and porcini mushrooms and let it cook until all the liquid is evaporated.

Add your sauce and mix together well with your pancetta and mushrooms for a good 5 minutes.

Salt your boiling water and add your pasta cook for 5 to 6 minutes.

Add your peas to your sauce, drain your pasta.

Add to your sauce, mix well.

Grate cheese and serve

Buon Appetito

*Available for pickup at Dante


Yield

6 servings.


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