DeCecco Racchette Pasta with Mint and Pancetta
This lemony and minty pasta filled with salty pancetta and crispy sugar snap peas is the perfect recipe for a fun Spring lunch. I absolutely adore DeCecco’s tiny tennis racket-shaped pasta known as Racchette. It makes this recipe feel like such a special occasion!
Racchette-Shaped Pasta with Pancetta and Sugar Snap Peas
Enjoy a refreshing Spring lunch with this lemony mint pasta featuring pancetta and crispy sugar snap peas, using DeCecco's unique Racchette.
Ingredients
Method
- Cook pasta according to package instructions, reserving 1/2 cup starchy cooking water before draining pasta.
- In a large non-stick skillet over med-high heat, add 1 tablespoon olive oil. Add pancetta and cook for 8-10 minutes until pancetta is super crispy. Add the sugar snap peas to the pancetta and cook until the peas are crisp-tender.
- Add the defrosted peas, the drained pasta, and a splash of white wine or chicken broth. Cook for 1-2 minutes.
- Add the mint and zest and juice of 1 lemon. Then add the Parmesan and just enough pasta water to create a sauce. Continue to cook and stir for another minute until everything comes together and the sauce clings to the pasta.
- Season with ground pepper, to taste, and top with additional cheese before serving.