This dish is a study in decadence balanced with bright flavors.  On one side you have rich, swoon-inducing bacon and truffle.  On the other – fresh mint, lemon, pea tendrils and fresh chickpeas.

Drink Pairing:  Rosé Wine

Ingredients:                         Makes 4 Servings
1 cup Fresh Garbanzo Beans (chickpeas), pods removed
1/3lb Bacon, cut into strips (lardons)
8 oz Lemon Pepper Linguine (could substitute plain linguine)
½ Onion or 1 bunch Wild Ramps (bottoms only), finely diced
½ cup White Wine
2oz Black Truffle Butter
¼ cup Pea Tendrils
1 tsp Lemon Juice, freshly squeezed
1 tbsp Fresh Mint Leaves, chiffonade
Black Truffle Oil to taste (we used Selezione black truffle oil)

Directions:
1. Blanch the garbanzo beans in salted boiling water for about two minutes.  Drain off the water & move the beans to a bowl of ice water to cool them off.  Once they’re no longer hot, drain off the water.

2. Render the fat out of the bacon in a frying pan over low heat.  Once the bacon has crisped, remove it and the fat from the pan.  Reserve the bacon & add 1 tablespoon of the bacon fat back into the pan.

3. Cook the linguini in salted boiling water until al dente.

4. In the bacon pan, cook the onion/ramps until translucent, then add the blanched garbanzo beans.

5. Deglaze the pan with the white wine.

6. Stir in the truffle butter, reserved bacon, lemon juice and pea tendrils.  Add salt & pepper to taste.

7. Add the drained pasta to the pan and toss to coat.  Stir in the fresh mint & truffle oil.  Serve.

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Fresh Chickpea/Garbanzo Bean Recipes
Pasta Recipes
Truffle Recipes