Creamy Bowties with Pancetta and Peas

Let me start by saying that Mr. E went back for THIRDS of this dish.
(Normally, *I'm* the only one who does that.)

This is a super quick and easy meal...perfect for a weeknight supper.

So, here's how it goes (recipe at the end of the post):

First, you're going to thaw a bag of frozen peas.  This is the easiest thing in the world to do and requires no cooking and no microwave.

Pour your peas into a colander, run under some warm water and toss around until thawed.  How easy is that?

Next, you'll cook up some pancetta.  I like to think of pancetta as Italian bacon.  I added a little olive oil to my pan before cooking it, but you really don't need it.  I just like a little added fat.  Trying to bulk up for winter, ya know. ;)

You'll set this aside.  Try to put it out of arms reach because once you take a little taste, you might not have any left for the dish.

You'll also make a simple white sauce and jazz it up with beautiful, tangy, creamy goat cheese.  I {heart} goat cheese.

Toss it with cooked pasta and you're good to go!

Creamy Bowties with Pancetta and Peas
{serves 3-4, depending on how many people go back for 3rds.}

8 oz. bowtie pasta (or pasta of your choice)
10 oz. bag frozen peas (you don't have to use all of them)
olive oil
3 oz. chopped pancetta
1 TBSP butter
1 TBSP flour
coarse salt
freshly ground pepper
1 cup milk
5.3 oz. container goat cheese (anywhere between 4-6 oz. is perfect)

Put the water on to boil for the pasta.  Add coarse salt to the water for cooking.  Once the water starts to boil, cook the pasta according to package directions.

Meanwhile, place the frozen peas in a colander, run under warm water, tossing to thaw, and set aside.

Heat a little olive oil in a skillet, add the pancetta and cook over medium heat until browned and crispy.  Remove with a slotted spoon to a paper towel-lined plate.  Set aside.  Pour most of the oil and fat from the pan.

In a small saucepan, melt the butter over medium-low heat. Once melted, add the flour with a pinch of coarse salt and a few grinds of black pepper.  Whisk until lightly browned and bubbly.

Gradually whisk in the milk.  Heat over medium heat, stirring constantly until boiling.  Boil and stir one minute.  Remove from heat and whisk in the goat cheese until melted and smooth.  Taste and add salt & pepper as needed. Place over low heat to keep warm while the pasta finishes cooking.

Once the pasta is ready, strain and place in the pan where the pancetta cooked.  Toss with the peas (I used most of the 10 ounce bag) and goat cheese sauce until all is warmed through.  Spoon into shallow bowls and top with reserved pancetta.

Glass of wine is optional. ;)