Spinach & Chive Linguine with Pancetta and Wild Mushrooms


10 oz. Pasta Sonoma Spinach & Chive Linguine
1/4 cup sun-dried tomatoes, drained of oil and julienned
2 Tbs. olive oil
1/4 lb. pancetta, diced into 1/4” cubes
3/4 cup crème fraîche (or light sour cream)
1 tsp. fresh garlic, crushed
1 bunch basil, finely chopped
1 lb. assorted mushrooms, cut in 1/4” slices (crimini, shiitake, portobello, oyster, etc.)
Salt and pepper to taste
1-1/2 oz. Asiago cheese, grated


Serves 3-4

Heat olive oil in a large sauté pan over moderate heat, add pancetta and sauté lightly until browned, 6 – 8 minutes. Remove excess oil from pan, leaving about 1 oz. Add garlic and mushrooms, sauté for 5 minutes. When mushrooms are tender, add sun-dried tomatoes and crème fraîche. Reduce heat and simmer 7 – 8 minutes. Season to taste and sprinkle with basil, reserving some for garnish. Remove from heat and keep warm. Cook pasta according to cooking instructions. Drain, toss well with pancetta and mushroom mixture. Place in serving dish and top with remaining basil and Asiago.