Instructions

Bring a large pot of salted water to a boil. Blanch the Garden Cut® Fresh Peas for 1-2 minutes. Strain the peas from the water, reserving it for the pasta. Shock the peas in an ice bath and drain.

In a large skillet, cook the pancetta until crispy. Remove pancetta with a slotted spoon and place on a paper towel to drain. Add onion to the skillet and sauté in the pancetta grease, about 3 minutes. Pour in the cream and reduce until slightly thickened

Meanwhile cook the pasta according to directions on package and drain.

Add peas, pancetta, cheese, and red pepper flakes to the reduced cream. Add pasta and toss to allow pasta to absorb the sauce. Season with salt and pepper. Serve immediately. Garnish with parsley and freshly grated parmesan cheese.

Ingredients

• 1 6oz Garden Cut® Diced Onion


• 1 Package Garden Cut® Fresh Peas


• 1lb fettuccine


• 2 Cups heavy cream


• 1 Cup freshly grated parmesan cheese


• 6oz diced pancetta


• Chopped parsley, garnish


• Salt and pepper to taste


• ½ t crushed red pepper flakes