Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and rinse.
Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until slightly brown, about 3 minutes. Add the garlic and cook for another minute. Transfer to a paper-towel lined plate.
Wipe out the skillet, then add the cream, cheese, lemon juice, salt, and pepper. Bring to a simmer, then reduce the heat to low and cook for 2-3 minutes.
Add the cooked pasta, peas, and pancetta to the pan and toss together to combine.
Serve topped with microgreens, a sprinkle of black pepper, and a side of toasted baguette.
*Cauliflower Blend: Peas, Lentils & Cauliflower
*Zucchini Blend: Peas, Lentils & Zucchini
*Sweet Potato Blend: Peas, Lentils & Sweet Potato
*Rainbow Blend: Peas, Lentils, Beets, Carrots & Spinach
Made with Cauliflower
Made with Sweet Potato
Made with Zucchini
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