Wagon Wheel Pasta With Pancetta And Peas
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
61
Spice
65
Sweetness
46
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Olive Oil (plus 1/4 cup)230 g
Pancetta (finely diced)1 large
Shallot (or 2 small, chopped)1.5 cups
Pea (9 ounces shelled edamame)1 cup
Grated Parmesan (finely)1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over high heat
3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes
4
Drain and reserve 1 cup of the pasta water
5
In a large skillet, heat 1 tablespoon oil over medium-high heat
6
Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes
7
Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate
8
Add the shallots to the pan and cook until soft, 2 to 3 minutes
9
Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon
10
Stir in the snap peas and simmer until tender, about 2 minutes
11
Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves
12
Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce
13
Transfer to a large bowl and serve