Wagon Wheel Pasta with Pancetta and Peas


Wagon Wheel Pasta with Pancetta and Peas



Prep Time

12 minutes

Cook Time

23 minutes




Giada De Laurentiis

Image of Wagon Wheel Pasta with Pancetta and Peas


  • 1 pound wagon wheel-shaped pasta (rotelle)
  • 1 tablespoon olive oil (plus 1/4 cup)
  • 8 ounces pancetta (finely diced)
  • 1 large or 2 small shallots (chopped)
  • 1/2 cup low-sodium chicken broth
  • 1 1/2 cups 5 ounces sugar snap peas, cut into 1-inch pieces
  • 1 1/2 cups 9 ounces shelled edamame peas
  • 1 cup frozen petite peas (thawed)
  • 1 cup finely grated Parmesan
  • 1 teaspoon kosher salt
  • 1/4 cup chopped fresh mint leaves


  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.

1 comment

  • Author's avatar image
    Katherine Morgan

    Result!! Simple weeknight dinner that’s delicious and the girls loved it ?

Please sign in or create an account to review or comment on recipes.