• This pasta is great because it is light and healthy. Use 100 percent durum wheat pasta.

    TO DRINK: Go for a mature, yet crisp chenin blanc from Villiera that refreshes and cuts through the richness:

    Linguine served with broad beans, peas and pancetta

    Serves: 4
    Cooking Time: 20 mins


    • 400g linguine
    • 200g fresh broad beans, blanched
    • 200g fresh peas, blanched
    • 2 garlic cloves, finely chopped
    • zest of 1 lemon
    • salt and freshly ground black pepper, to taste
    • 100g pancetta, torn and grilled until crispy
    • 50ml pine nuts, toasted
    • 100g goat’s cheese, optional



    Boil the pasta in plenty of salted boiling water until al dente and drain.


    Combine the beans, peas,garlic and zest in a mixing bowl and season.


    Put the pasta in a serving bowl and toss through the bean mixture.


    Sprinkle with the pancetta, pine nuts and cheese. Serve immediately.