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Pancetta & Walnuts over Lemon Garlic Linguine

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Serving Size: 
  • 1 lb. Pappardelle’s Lemon Garlic Linguine
  • 3 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 1/2 lb. pancetta or smoked bacon, chopped
  • 4 cloves garlic, chopped
  • 3/4 cup walnuts, coarsely chopped
  • 1 onion, chopped
  • 2 cups tomatoes, chopped
  • 1 lemon, zested
  • Freshly ground black pepper
  • 8 oz. goat cheese, chopped (optional)
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Reserve 1/2 cup cooking water. Drain.
  2. Heat oil in a large skillet, add pancetta or bacon, and begin to cook. While cooking, add garlic, walnuts and onions. Sauté until bacon is cooked and onions are browned, about 5 minutes.
  3. Add tomatoes, lemon zest and black pepper to skillet heat until warm, about 3 minutes.
  4. Serve sauce over individual plates of pasta. Crumble goat cheese (if desired) on top. Serve immediately.

From This Recipe

$8.00 | 1 lb. package