Ingredients
Method
1.Fry pancetta in a little butter in a small frying pan until golden. Transfer to a side plate.
2.If using frozen peas, put them in a sieve and rinse under running hot water to dissolve ice crystals. Add peas to a pan of boiling, salted water and bring back to the boil. Cook for 5 minutes for frozen peas, or about 10 minutes, or until tender, for fresh peas. Drain and refresh with cold water. Drain again.
3.Cook shallots and garlic in 2 Tbsp butter in a small pan over gentle heat until tender and lightly golden. Add lemon zest, season with black pepper and turn off the heat. Stir in the peas.
4.Cut the goat’s cheese into cubes; it’ll be sticky but do your best – a hot knife helps.
5.Cook pasta in gently boiling, salted water according to packet instructions, or until al dente. Gently reheat peas and shallots, adding ¼ cup pasta water.
6.Drain pasta, reserving a little more pasta water. Tip pasta into a heated bowl and toss through 2 Tbsp butter and a few cubes of goat’s cheese. Add peas and shallots, scraping in all the buttery juices, and the remaining goat’s cheese. Toss well, adding a little reserved pasta water to loosen everything if necessary. Top with pancetta and serve.
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