Recipe

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• 4 oz pancetta or 4 oz bacon, chopped
• 2 -3 cloves garlic, minced
• 3 plum tomatoes, chopped,seeded and drained
• 1 cup sugar snap pea
• 1 cup sliced mushrooms
• 1/2 cup dry white wine
• 1/2 tsp salt , to taste
• fresh ground pepper , to taste
• 1 lb large scallop, halved
• 8 oz linguine, cooked and drained
• 1/2-3/4 cup crumbled feta cheese

• 1 In a skillet over medium heat, saute/stir the pancetta for about 3 minutes or until almost cooked.
• 2 Add in the garlic, tomatoes, peas, and mushrooms; saute/stir for 2-3 more minutes.
• 3 Add in wine, salt, and pepper; stir just to combine; bring to a boil.
• 4 Add scallops; stir for about 2 minutes or until scallops are heated through.
• 5 Transfer mixture to a 2 1/2 quart baking dish that has been coated with non-stick cooking spray.
• 6 Add in the cooked linguini; toss to combine.
• 7 Sprinkle feta cheese over the top.
• 8 Bake, uncovered, in a 350° oven for approximately 15-30 minutes or until heated through.