INGREDIENTS
2 oz
Pancetta
1 lb
Sea scallops
1 lb
Asparagus
4
Garlic cloves
8 oz
Sugar snap peas
1
Sweet onion
2 tbsp
Tarragon, fresh
8 oz
Gemelli
1/4 tsp
Black pepper
1/2 tsp
Salt
3 tbsp
Olive oil, extra virgin
2 tbsp
Butter, unsalted
3/4 cup
Pecorino romano cheese
1/3 cup
Dry vermouth