Lemon Goat Cheese Pasta with Pancetta and Peas

Lemon Goat Cheese Pasta with Pancetta and Peas
Recipe type: Entree
  • 1 pound of farfalle pasta
  • 1 cup of frozen sweet peas
  • ½ cup of red onion, diced
  • 5 ounces of goat cheese, softened
  • 1 tablespoon of olive oil
  • 5 ounces of cubed pancetta
  • 2 garlic cloves, minced
  • 1½ tablespoons of fresh thyme, roughly chopped
  • ¼ cup freshly squeezed lemon juice
  • Chopped flat leaf Italian parsley, for garnish
  1. In a large stock pot, boil water for pasta.
  2. While the pasta is boiling, add olive oil to a medium pan and warm.
  3. Sauté pancetta until slightly crispy around the edges.
  4. Remove from pan and drain on a paper towel.
  5. In the same pan, add onions and cook until softened.
  6. Add garlic and thyme and stir for about a minute.
  7. Add in peas and stir, cooking until they are no longer frozen.
  8. Drain the pasta, reserving about a cup of the starchy pasta water.
  9. In your pan, mix the onions, pancetta, goat cheese and lemon juice, as well as a bit of the pasta water. (You may not need an entire cup.)
  10. Stir until the cheese has melted.
  11. Toss in farfalle and stir until the pasta is covered and the ingredients have meshed.
  12. Plate and top with a bit of chopped flat leaf Italian parsley.
  13. Serve.