Ingredients Jump to Instructions ↓

  1. 1 pound wagon wheel-shaped pasta (rotelle)

  2. 1 tablespoon olive oil , plus

  3. 1/4 cup

  4. 8 ounces pancetta, finely diced

  5. 1 large or 2 small shallots , chopped

  6. 1/2 cup low-sodium chicken broth

  7. 1 1/2 cups (5 ounces) sugar snap peas , cut into 1-inch pieces

  8. 1 1/2 cups (9 ounces) shelled edamame peas

  9. 1 cup frozen petite peas, thawed

  10. 1 cup finely grated Parmesan

  11. 1 teaspoon kosher salt

  12. 1/4 cup chopped fresh mint leaves

Instructions Jump to Ingredients ↑

  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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