Fresh peas, pancetta and porcini linguine
Recipe from Elena Faita
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
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
*Available for pickup at Dante