Pasta with Herbs, Lemon & Pancetta

I LOVE pasta!  Don’t you??

One thing I missed so much when I went gluten-free was pasta.  Thankfully, we don’t have to do that anymore!  We have some really great GF options now.  My favorite is Tinkyada Fettucine.  It tastes good & has great texture.  My family doesn’t even know the difference between regular pasta.

I also love a quick & easy, simple & delicious weeknight dinner & this fits the bill!  So let’s get to it!

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2 ounces Pancetta – Chopped

1/2 Cup Fresh Herbs – Chopped (I used Parsley & Dill but you use what you like)

10 oz/ 2 Cups Fresh English Peas

1 Garlic Clove – Minced

Olive Oil

2 Lemons – Juiced & Zested

1/2 to 1 cup Chicken Stock

1 Package Gluten-Free Pasta of your Choice

Optional – Parmesan & Red Pepper Flakes

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1. Cook pasta as instructed
2. This recipe goes quickly so while the pasta cooks, sauté 2 oz Pancetta until crispy
3. Add about 1-2 tablespoons olive oil to the pan
4. Add the garlic & sauté until fragrant, maybe 30 seconds to a minute
5. Add chicken stock & fresh peas, cook until the stock is bubbling
6. Add the cooked pasta to the pan, finish with lemon juice, zest & herbs
7. Enjoy as is or topped with parmesan & red pepper.