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Wagon Wheel Pasta with Pancetta and Peas

  • Total: 35 min
  • Prep: 12 min
  • Cook: 23 min
  • Yield: 4 to 6 servings
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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.

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