Pasta with Peas, Pancetta & Pea Shoots

Awesome spring pasta dish


  • 1 lb pasta
  • 1 Tbs extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp red chili flakes
  • 6 oz pancetta or bacon, finely diced
  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 2 c fresh peas
  • Salt and pepper
  • 1/3 c fgrated pecorino romano or parmigiano cheese, plus extra for garnish
  • 2 Tbs finely chopped fresh mint or other herbs
  • 2 c pea shoots or arugula


Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions. Drain. While the pasta is cooking, heat oil in a skillet over medium-high heat. Add pancetta (or bacon). Sauté until colored and lightly golden, about 3 minutes. Transfer to a plate lined with a paper towel. Drain all but 1 tablespoon fat from the pan. Add fresh peas, garlic and red chili flakes. Sauté until fragrant, 1 minute. Return pancetta to the pan. Add cream, stock, salt and pepper. Bring to a boil, then reduce heat. Simmer until cream is slightly reduced and thickened, and peas are tender, about 10 minutes. Add pasta to the sauce. Toss to thoroughly combine, then add half of the cheese and mint and toss again. Immediately before serving add the pea shoots or arugula, and briefly toss just to slightly wilt the greens. Serve warm with additional cheese for garnish.

Servings: Serves 4