Farfalle con Piselli e Pancetta
Created by Annette McDonnell

Ingredients:
4 tablespoons unsalted butter, 1 small onion, sliced 1 cup heavy cream, 1/2 cup Paradise Ridge Blanc de Blanc sparkling wine, 2 cloves roasted garlic, ¼ pound cubed pancetta , 2 cups shelled spring peas, sea salt and freshly ground white pepper, 1 pound farfalle pasta, freshly grated Parmigianino – Reggiano cheese

Instructions:
In a sauté pan over medium heat, melt the butter. Add the onion and garlic and sauté until browned. Add cubed pancetta and sauté until browned & you can see brown bits in the bottom of sauté pan. Add ½ cup Blanc de Blanc sparkling wine. Reduce until ½ of the liquid has cooked out. Add the cream & heat though. Stir in the peas & simmer for 3 to 5 minutes, until the peas are tender. Season with salt & pepper and keep warm. In a large pot of salted boiling water cook the pasta until al dente. Drain and toss with sauce. Transfer to a warmed serving platter sprinkle with cheese & garnish with chopped parsley. Serve with your favorite Paradise wine.