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1
Bring a large pot of salted water to a boil for the pasta, and a smaller saucepan of salted water to a boil for the peas.
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2
Blanch the peas in the samll saucepan until tender, approximately 5 minutes, depending on their size and starchiness-tasting them is the best gauge. Drain and set aside. (If using frozen peas, prepare them according to package instructions.)
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3
In a large, straight-sided saute pan, brown the pancetta over a medium flame, 5 to 7 minutes. Transfer the pancetta to a paper-towel-lined plate and set aside. Spoon some of the rendered fat out of the pan, leaving about 2 tablespoons.
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4
Season the shrimp with salt and pepper. Add the shrimp to the pan and saute for 5 to 6 minutes, turning them midway, until opaque. Turn off the flame, leaving the shrimp in the saute pan.
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5
Add the fresh pasta to the large pot of boiling water and cook for 1 minute less than the package instructs for al dente. Drain the pasta in a colander and add to the pan of shrimp. Return the pan to a medium flame, and add the blanched peas, pancetta, tarragon, and the 1/2 cup olive oil. Season with 1 teaspoon of sea salt and 1 teaspoon freshly ground black pepper; toss with tongs to fully combine. Divide the pasta in shallow bowls, and drizzle each bowl with high-quality olive oil, and finish with a sprinkling of coarse sea salt and freshly ground black pepper. Serve immediately.
