Wagon Wheel Pasta with Pancetta and Peas

Name: Wagon Wheel Pasta with Pancetta and Peas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 11 grams chopped fresh mint leaves; 1 teaspoon kosher salt; 118 milliliters low-sodium chicken broth; 1 Tbsp olive oil, plus 1/4 cup; 227 grams pancetta, finely diced; 100 grams finely grated Parmesan; 454 grams wagon wheel-shaped pasta (rotelle); 255 grams 1/2 cups shelled edamame peas; 255 grams 1/2 cups shelled edamame peas; 145 grams frozen petite peas, thawed; 2 smalls large or shallots, chopped; 142 grams 1/2 cups sugar snap peas, cut into 1-inch pieces

Wagon Wheel Pasta with Pancettan and Peas might be a good recipe to expand your main course collection. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 616 calories, 27g of protein, and 24g of fat each. This recipe from Foodnetwork requires edamame peas, kosher salt, shallots, and olive oil. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Watch how to make this recipe.

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

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Water

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Pot

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

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Pasta

Drain and reserve 1 cup of the pasta water.

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Water

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

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Cooking Oil

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Frying Pan

Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate.

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Pancetta

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Slotted Spoon

Paper Towels

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

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Shallot

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Frying Pan

Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes.

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Sugar Snap Peas

Broth

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Wooden Spoon

Frying Pan

Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce.

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Mint