Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
35 min
Prep:
12 min
Cook:
23 min
Yield:
4 to 6 servings
Total:
35 min
Prep:
12 min
Cook:
23 min
Yield:
4 to 6 servings

Ingredients

Directions

Watch how to make this recipe.

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.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Pasta Ponza

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Alle Vongole

Recipe courtesy of Valerie Bertinelli

Gina's Seafood Passion Pasta

Recipe courtesy of The Neelys

Wagon Wheel Pasta Salad

Recipe courtesy of Food Network Kitchen

Artichoke Pesto on Wagon Wheels

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword