Servings: Serves 4–6
Shell the peas and cook them for 10 to 15 minutes or until tender.
Place the pancetta in a cold skillet, turn the heat to medium-low and cook until crisp. Set aside.
Add about a tablespoon of salt to a pasta pot of boiling water and boil the linguine according to package directions.
When the pasta is al dente (approximately 9 to 10 minutes), drain and pour back into the pot you boiled it in and place back on the stove. Turn on the heat to medium-high, add milk and butter and toss gently to coat the pasta until all the butter has melted and the milk has thickened and formed a creamy consistency.
Add the cheese and toss gently, making sure all the pasta is coated well. Add the peas and pancetta and toss gently.
Pour into a bowl, adding a couple of generous handfuls of Parmesan cheese. Crack on some fresh black pepper and top with fresh mint, if using.
Published on June 09, 2010