Fresh Pea Mushroom Linguini

June's seasonal recipe features our gluten free wild mushroom linguini.  It's packed with bold flavors and fresh peas.  Here's the recipe.

Ingredients:

1-8 oz package - Viviana Wild Mushroom Linguini

3 oz - pancetta (or bacon substitute), finely diced

6 oz - fresh peas

1/2 - medium onion

2 tsp - extra virgin olive oil

To taste - salt and black pepper

Directions:

1. Heat a large pot of water on the stove over high heat.

2. Remove skin from onion and dice half into 1/4" x 1/4" pieces. Rinse peas.

3. Once the water is boiling, add the Viviana Wild Mushroom Linguini

4. Heat a large frying pan on the stove over medium heat. Add the pancetta and diced onion. Stir often. 

5. Once the pasta is al dente, drain and rinse using a colander. Add the peas and olive oil to the frying pan and cook for 1 minute. Add the pasta to the pan and mix well. Season to taste with salt and black pepper.