Wagon Wheel Pasta with Pancetta and Peas
SERVES 4 TO 6
Giada's Tip: “When making pasta dishes for my daughter, Jade, I try to choose a shape that will be fun to eat, like these wagon wheels.”
•Cook 1 lb rotelle pasta according to package directions.
•Drain and reserve 1 cup of the pasta water.
•Meanwhile, in a large skillet, heat 1 Tbsp olive oil over medium-high heat.
•Add 8 oz diced pancetta, and cook, stirring frequently, until golden and crisp, 6 to 8 minutes.
•Using a slotted spoon, remove the pancetta from the pan and drain on a paper towel.
•Add 2 large or 4 small shallots, chopped, and cook until soft, 2 to 3 minutes.
•Add 1/2 cup low-sodium chicken broth and scrape up the browned bits on the bottom of the pan with a wooden spoon.
•Stir in 1 1/2 cups sugar snap peas, cut into 1-inch pieces, and simmer for 2 minutes.
•Add the pasta, cooked pancetta, 1 1/2 cups shelled edamame, 1 cup frozen petite peas, thawed, 1 cup parmesan cheese, 1/4 cup olive oil, 1 tsp salt, 1/4 tsp pepper, and 1/4 cup chopped mint leaves.
•Toss until coated, adding the reserved pasta water, 1 Tbsp at a time, as needed to loosen the sauce.