Spring Pea Shoots Pasta And Pancetta

• 1 lb. whole wheat linguine or your favorite kind of pasta
• 1/4 lb. (4 oz.) pancetta, finely diced
• 2 shallots, peeled and thinly sliced
• 3 cups pea shoots, washed and coarsely chopped
• 3 tbsp. olive oil
• lots of freshly ground pepper
• juice of 1/2 lemon
• Parmesan or pecorino cheese for grating

1. Set a large skillet over medium heat. Once it's hot, add the pancetta and shallots and cook for about 8 minutes, or until they are beginning to turn golden around the edges. Don't worry if it starts to stick a little. Add the pea shoots and cook for an additional 2 minutes, then remove from heat and set aside.
2. Cook the pasta until it's almost al dente. Set the skillet back over medium heat. Using tongs, transfer the linguine directly into the skillet, allowing some of the pasta water to transfer to the skillet as well. (If you're not cool with this method, you can also drain the linguine in a colander, reserving 1/3 cup pasta water, then toss the pasta and water into the skillet.)
3. Drizzle with the olive oil, add a lot of freshly ground pepper and the lemon juice. Using 2 wooden spoons or your tongs, toss everything together until evenly coated, making sure to deglaze the brown/sticky bits on the bottom of the pan. Those are quite delicious.
4. Serve with a generous dusting of pecorino cheese.

whole wheat linguine, pancetta, shallots, pea shoots, olive oil, lots of freshly ground pepper, lemon, parmesan

Taken from www.epicurious.com/recipes/member/views/spring-pea-shoots-pasta-and-pancetta-52785821 (may not work)