INGREDIENTS
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1 lb. of orecchiette pasta
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1 1/3 cup of frozen sweet peas
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4 oz. of goat cheese, softened
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1 tablespoon of olive oil
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4 oz. of cubed pancetta
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1/2 cup of diced red onion
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2 garlic cloves, minced
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1 1/2 tablespoons of fresh thyme, roughly chopped
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juice of 1 lemon
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1 cup of cooking water from pasta