Matt’s Artichoke Orrechietta

½ cup extra virgin olive oil
6 oz. pancetta, diced
3 cloves garlic, chopped
12 oz. grilled marinated artichoke hearts, shopped coarsely
2 cups frozen peas
1 lb. orrechietta pasta
salt and freshly ground black pepper to taste
4 oz. chevre soft goat cheese, cut into ½ chunks

Heat the olive oil in a large skillet over medium-high heat, add the pancetta and cook for several minutes, until it starts to get golden. Add the artichokes, turn down the heat to low and cook for several minutes.

Meanwhile, cook the orrechietta al dente in an abundant pot of water. Mix the peas and ½ of the chevre cheese with the sauce just before tossing on the pasta and cook for about 2 minutes, or just enough time to heat the peas through and dissolve the cheese. Drain the pasta but do not rinse, toss with the sauce, season with salt and pepper and combine well. Place on a serving platter and top with the remaining chevre cheese, distributing the cheese chunks evenly over the top of the pasta, serve immediately.

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