Wagon Wheel Pasta with Pancetta and Peas

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
  3. Drain and reserve 1 cup of the pasta water.
  4. In a large skillet, heat 1 tablespoon oil over medium-high heat.
  5. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes.
  6. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate.
  7. Add the shallots to the pan and cook until soft, 2 to 3 minutes.
  8. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
  9. Stir in the snap peas and simmer until tender, about 2 minutes.
  10. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves.
  11. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce.
  12. Transfer to a large bowl and serve.

pasta, olive oil, pancetta, shallots, chicken broth, sugar snap peas, edamame peas, frozen petite peas, parmesan, kosher salt, mint leaves

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/wagon-wheel-pasta-with-pancetta-and-peas-recipe.html (may not work)

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