GOAT CHEESE PENNE
with porcini mushrooms, pancetta and sugar snap peas
Ingredients
2 cups dried penne pasta
3/4 cup sugar snap peas,. diced
1/2 cup porcini mushrooms, chopped
4-5 oz plain goat cheese
1/4 cup diced pancetta, diced
1 small shallot, minced
1 tbsp lemon zest
1/4 cup chicken stock
1 tbsp canola oil
salt and pepper
Recipe
Cook pasta according to directions on box until al dente. Reserve 1/4 cup pasta water.
While pasta is cooking, heat 1 tbsp canola oil in sauté pan. When oil is hot, add pancetta and render the fat. Reduce heat to medium add shallots and porcini mushrooms. Cook until slightly caramelized. Add chicken stock to deglaze.
Cook down liquid by 50%. Add al dente pasta and 1/4 cup pasta water, goat cheese, sugar snap peas, lemon zest, salt and pepper. Toss in pan over high heat until pasta is well coated.
Plate and top with fresh cracked pepper and more lemon zest.
