Wagon Wheel Pasta with Pancetta and Peas
Giada De Laurentiis
- 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
- 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.
- 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.