- 1 lb wagon wheel–shaped pasta (rotelle)
- 1/4 cup plus 1 Tbsp extra-virgin olive oil
- 8 oz pancetta, finely diced (about 2 1/4 cups)
- 2 large or 4 small shallots, chopped
- 1/2 cup low-sodium chicken broth
- 1 1/2 cups sugar snap peas, cut into 1" pieces
- 1 1/2 cups shelled edamame beans
- 1 cup frozen petite peas, thawed
- 1 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped fresh mint leaves
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. 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 plate lined with a paper towel.
- Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the browned bits that cling to the bottom of the pan. Stir in the snap peas and simmer for 2 minutes, until tender.
- Add the pasta, cooked pancetta, edamame, petite peas, Parmesan cheese, remaining 1/4 cup olive oil, salt, pepper, and mint. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, as needed to loosen the sauce. Transfer to a bowl and serve.
More of Giada's kid-friendly Italian dinners:
Other Great Pasta Recipes
Sweet Corn and Basil Lasagna
Risotto with Currants, Pine Nuts, and Feta Cheese
Find Food Ideas, Cooking Tips, and More at Our Easy Eats Hub
Reprinted from Weeknights with Giada by Giada De Laurentiis, copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.