From Brigit's time in Guadeloupe. Easy, delicious and filling.
Prepare about 1/2 - 1 lb Linguine.
Sauce:
Sauté 1/2 chopped onion in 1-2 Tb butter
when glistening and softened.
Add 4-6 oz cubed pancetta or lardons,
when meat is browned, add
1/2 - 1 c of baby peas (thawed, if using frozen)
Then add in
8 - 12 oz crème fraîche
after cream is melted down,
add 1/2 c parmesan cheese, shredded
Sprinkle with seasoning salt: [Morton Nature's Seasons seasoning blend]
OR to taste. a combination of salt, pepper, garlic, celery seed.
When all combined, taste again and when ready, serve over the pasta and Enjoy!
Prepare about 1/2 - 1 lb Linguine.
Sauce:
Sauté 1/2 chopped onion in 1-2 Tb butter
when glistening and softened.
Add 4-6 oz cubed pancetta or lardons,
when meat is browned, add
1/2 - 1 c of baby peas (thawed, if using frozen)
Then add in
8 - 12 oz crème fraîche
after cream is melted down,
add 1/2 c parmesan cheese, shredded
Sprinkle with seasoning salt: [Morton Nature's Seasons seasoning blend]
OR to taste. a combination of salt, pepper, garlic, celery seed.
When all combined, taste again and when ready, serve over the pasta and Enjoy!
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