Pancetta & Walnuts over Lemon Garlic Linguine

Serving Size:  4-6


1 lb. Pappardelle’s Lemon Garlic Linguine
3 tablespoon Bella Sol California EVOO
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.