Spring Fresh Pasta
By: Stacia Carlton
Published: Tuesday, May 20, 2014 - 3:13pm

Ingredients




Fettucine or Linguini - homemade is preferable but a quality store bought will work quite well.
1 cup cubed pancetta (prosciutto can easily be substituted)
1 bunch spring onions, chopped, white and light green parts
1 cup green peas
1 cup ricotta cheese
4 lightly poached eggs (8 is recommended if it is to be served as a main course for dinner)
1/2 cup high quality extra virgin olive oil
zest and juice from one large lemon
Flat leaf parsley, chopped
S&P

Preparation

1 Saute pancetta until golden brown, remove from pan to drain on paper towel 2 Saute green onions gently, remove from pan to drain with pancetta 3 Cook green peas until bright green, set aside 4 Cook pasta and toss with extra virgin olive oil 5 Assemble pasta dishes with pancetta, green onions, peas, generous dollop of ricotta 6 Poach eggs (eggs can be poached ahead and submerged in cold water to halt cooking if necessary) 7 Top pasta with freshly poached eggs 8 Garnish with lemon zest and juice to brighten 9 Salt and pepper to taste. 10 Sit back and enjoy the sounds of pleasure from your guests

About

This simple elegant pasta dish moves with grace from brunch to a main course dinner. Easy enough you will be happy to prepare it for a weeknight meal or dress it up with some homemade pasta and an light and crisp white wine such as a Pinot Grigio or Saugvignon Blanc for a weekend dinner party. A high quality extra virgin olive will make this pasta dish sing!