Serves 6 - 8
1 pound fresh linguine
2 tablespoons extra virgin olive oil
½ yellow onion, finely chopped
2 tablespoons minced green garlic
¼ cup dry white wine
¼ cup heavy cream
3 oz Point Reyes Toma, shredded
Zest of 2 meyer lemons
½ cup minced fresh herbs (I like to use a combination of mint, chives and parsley)
8 oz pancetta, diced, cooked until crisp, and drained well
1# fresh peas, shelled, blanched and shocked (can substitute 8 oz frozen peas, thawed)
Salt & pepper, to taste
Bring large pot of salted water to a boil. In large skillet, heat olive oil over medium heat. Add onion, green garlic and a pinch of salt. Cook stirring occasionally, until onions and garlic soften. Add white wine, raising heat slightly, so wine can evaporate. Reduce heat to low and stir in cream. Once mixture is hot, stir in shredded Toma until melted and smooth. Cook linguine in boiling water until al dente. Drain pasta, reserving 1 1/2 cups of pasta cooking water. Add cooked pasta to hot sauce, turning burner back to medium-high heat. Toss pasta with sauce until well coated. Just before serving, add lemon zest, herbs, pancetta and peas. Toss, taste and adjust seasonings, as necessary. Serve immediately.
