Wagon Wheel Pasta with Pancetta and Peas

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

3. 3

   Drain and reserve 1 cup of the pasta water.

4. 4

   In a large skillet, heat 1 tablespoon oil over medium-high heat.

5. 5

   Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes.

6. 6

   Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate.

7. 7

   Add the shallots to the pan and cook until soft, 2 to 3 minutes.

8. 8

   Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.

9. 9

   Stir in the snap peas and simmer until tender, about 2 minutes.

10. 10

    Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves.

11. 11

    Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce.

12. 12

    Transfer to a large bowl and serve.

* Per serving · 4 servings · Values may vary.