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Pasta with Broccolini, Peas, and Pancetta

This weeknight-friendly pasta with sweet peas, fresh chives, dill, and parsley is the perfect harbinger of spring. Bright with sweet peas, fresh herbs, and lemon zest, this creamy pasta tastes like spring. Ruote pazze, which translates to crazy wheels, is a pasta shape that mimics the hub-and-spoke design of a wagon wheel. Fresh peas make this pasta extra special but frozen work well too. Serve with a green salad with a lemon vinaigrette and crusty bread. Author Anna Theoktisto
Course American, Main Course
Cuisine American, broccolini, Lemon, pancetta, pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Tanya

Ingredients

  • 8 ounces uncooked pazze pasta wagon wheels
  • 1/2 pound Broccolini cut into 1- to 2-inch florets (about 4 cups)
  • 1 tablespoon olive oil
  • 6 ounces chopped pancetta
  • 1 large leek thinly sliced (white and light green parts only) (about 2 cups)
  • 2 large garlic cloves minced
  • 1 teaspoon kosher salt divided
  • 1/4 teaspoon crushed red pepper
  • 1 cup fresh or frozen sweet peas
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter 2 ounces
  • 3 ounces Parmesan cheese grated (about 3/4 cup)
  • 1/2 cup finely chopped tender herbs such as chives, dill, and parsley, plus more for serving
  • 1 teaspoon fresh lemon zest plus more for garnish
  • 1 tablespoon fresh lemon juice
  • 1 to 2 4-ounce balls burrata cheese or 1 cup ricotta cheese

Instructions

  • Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes, adding Broccolini during final 2 minutes of cooking time. Reserve 1 cup pasta cooking liquid. Drain pasta and Broccolini; set aside.
  • Heat oil in a large skillet over medium-high. Add pancetta, and cook, stirring often, until the fat renders and the meat becomes crisp, 8 to 10 minutes. Transfer pancetta to a paper towel–lined plate to drain, reserving drippings in skillet.
  • Add leek, garlic, salt, and crushed red pepper to reserved drippings in skillet. Cook, stirring occasionally, until leek is tender and begins to brown, 4 to 5 minutes.
  • Reduce heat to medium-low. Stir in peas, cream, butter, reserved pasta and Broccolini, and 1/2 cup reserved pasta cooking liquid. Cook, stirring often, until sauce thickens and coats pasta, about 3 minutes. (Add additional cooking liquid as needed.) Remove from heat, and stir in Parmesan, herbs, lemon zest and juice, and reserved pancetta. Serve with burrata torn over top and additional herbs and lemon zest.

Notes

Use frozen peas if you can’t snag fresh peas at the store or farmers market.
Bring light and bright flavors to the table by pairing this pasta with a peachy, lightly floral white, such as Pieropan Soave Classico.
Originally appeared in Food & Wine magazine, February 2025