Pasta with peas and pancetta

Eastside Road, February 24, 2014—

COOK MADE THIS a couple of weeks ago, and it was so good we saw no reason not to revisit it. Pasta, of course, with peas, in a sauce involving cream, Parmesan, pancetta (I think I wrongly wrote "prosciutto" last time), and a little bit of thyme along with salt and black pepper. The green salad — we've been getting such tender, silky lettuce lately, and I dressed it tonight with lemon-juice vinaigrette, if that's not a contradiction in terms.

Pinot grigio: Grigio Luna (Veneto), 2012, only 12% alcohol, soft and fruity