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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.
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Total Time 20 minutes
Servings: 2 large servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1/2 lb. DeCecco Racchette-shaped Pasta or other fun pasta shape
  • 1 tablespoon olive oil
  • 4 oz. Diced pancetta
  • 8 oz. Sugar snap peas
  • 1 cup frozen green peas defrosted
  • 1/4 cup white wine or chicken broth
  • Freshly ground Pepper
  • 1/4 cup fresh mint thinly sliced
  • Zest and Juice of 1 lemon
  • 1 cup freshly grated Parmesan I have also used Provolone

Method
 

  1. Cook pasta according to package instructions, reserving 1/2 cup starchy cooking water before draining pasta.
  2. 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.
  3. Add the defrosted peas, the drained pasta, and a splash of white wine or chicken broth. Cook for 1-2 minutes.
  4. 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.
  5. Season with ground pepper, to taste, and top with additional cheese before serving.