• 8 ounces linguine
• 1 Tbsp. salt , for pasta water
• 1 1/2 cups low-fat milk
• 3 Tbsp. butter
• 1 cup freshly grated Parmesan cheese , plus more for garnish
• 1 1/2 cups fresh garden peas , still in the pod
• 1/3 cup pancetta , chopped into small pieces
• Freshly cracked black pepper
• Salt , to taste
• 1 Tbsp. fresh mint (optional)

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.