Pasta with Peas, Pancetta and Herbs

Step 1: Place a large pot of well-salted water over high heat and bring to a boil for the pasta. Place a large, wide skillet over medium-high heat. Add olive oil and pancetta. Let pancetta sizzle and take color, stirring, until nicely browned, with a little give, about 5 minutes. Remove pancetta with a slotted spoon and set aside.

Step 2: Start to cook the pasta, timing it so pasta is not quite al dente as the peas are done.

Step 3: Add scallions, crushed red pepper and sage, stirring well to coat. Add 3 types of peas and season generously with salt and pepper. Cook, stirring, until firm-tender, about 5 minutes.

Step 4: Add drained pasta and pancetta to vegetables in the pan, along with 1/2 cup pasta cooking water and let simmer. Toss well with 2 wooden spoons, or tongs, and season pasta and vegetable mixture once more with salt and pepper. Add more pasta cooking water as necessary, until vegetables have softened a bit and pasta is just done.

Ingredients:

2 tablespoons extra-virgin olive oil
4 ounces pancetta, about 2 thick slices, cut crosswise into lardons
12 ounces whole wheat spaghetti or another pasta shape
2 trimmed bunches scallions, roughly chopped
¼ teaspoon crushed red pepper
2 tablespoons sage, roughly chopped
8 ounces shucked garden peas
6 ounces sugar snap peas
6 ounces snow peas
2 tablespoons butter at room temperature
½ teaspoon lemon zest
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped mint
3 ounces crumbled ricotta salata or mild feta cheese

Step 5: Turn off heat and stir in butter. Mix together lemon zest, parsley and mint, and sprinkle over pasta. Transfer pasta to a large pasta bowl, sprinkle with crumbled cheese and serve.