4 Mucci Farms Terreno™
3 tbsp. olive oil
4 cups cooked rigatoni pasta
1 cup peas, cooked and drained
1 tbsp. rosemary, chopped
½ cup diced pancetta
1 clove garlic, minced
2 tbsp. Dijon mustard
¼ cup white wine vinegar
· Slice tomatoes and peaches into wedges. Toss in a bowl with 1 tbsp. of oil,
arrange in a single layer on a baking sheet. Place on top rack of oven and
broil on high for 10 minutes, until edges are caramelized.
· Meanwhile, sauté pancetta over medium/high heat until fat is rendered
and bacon is golden brown. Transfer pancetta to a paper towel lined plate
to drain, leaving 1 tsp. of fat in the pan. Add 2 tbsp. oil, rosemary and
garlic to pan and sauté for 1 minute.
· Add Dijon and wine vinegar to deglaze pan, scraping up any bits at
· In a large bowl, combine pasta, peas, broiled tomatoes and peaches,
pancetta and vinaigrette, and serve.