- Total: 35 min
- Prep: 12 min
- Cook: 23 min
- Yield: 4 to 6 servings
Ingredients
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
Directions
- 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.
