Creamy Dill Rubbed Fontal Pasta with Asparagus, Peas & Pancetta
Serves 415 mins prep25 mins cook
In an Italian family, Christmas dinner is a big affair, and a cheesy pasta course is a must. This dish, featuring Cello Cheese's Creamy Dill Rubbed Fontal Cheese, is the perfect first course for your Christmas Day spread. Pair this easy dish with a crisp Chardonnay or Sauvignon Blanc for a memorable holiday feast.
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What you need
Instructions
In a medium pot, heat well salted water for pasta + bring to a boil. Cook pasta according to package instructions. While pasta water begins to boil, heat garlic oil in a large pan over medium high heat until shimmering. Once oil is hot, add chopped asparagus, peas + pancetta. Cook until pancetta is crisp + vegetables are tender, about 20 mins. Once pasta is cooked, add to pan using a slotted spoon. Do NOT discard pasta water and add 1/4 cup to the pan along with white wine. Toss in snow peas + mix to fully incorporate. Remove pasta from heat + stir in @cellocheesebrand Creamy Dill Rubbed Fontal, Parmesan + fresh ground black pepper adding more pasta water as needed until a creamy consistency is achieved. Serve with fresh dill + a crisp glass of wine!View original recipe