This Giada De Laurentiis  recipe for Gobetti Pasta with Pancetta and Peas was a hit at the Target Feed the Family  Event. We eat a lot of pasta and I am always looking for a recipes that include vegetables which is why I love that this recipe includes peas.  Pancetta can be a little pricey unless you get it on sale but I think bacon is a perfect substitution.

Gobetti Pasta with Pancetta and Peas

Ingredients:
1 lb. Giada De Laurentiis for Target Gobetti Pasta
1 Tbsp. olive oil, plus 1/4 cup
8 oz. pancetta, finely diced
1 large or 2 small shallots, chopped
1/2 cup low-sodium chicken broth
1 1/2 cups (5 oz.) sugar snap peas, cut into 1-inch pieces
1 1/2 cups (9 oz.) shelled edamame peas
1 cup frozen peas, thawed
1 cup finely grated Parmesan cheese
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh mint leaves

Directions:

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, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a large skillet, heat 1 Tbsp. oil over MEDIUM-HIGH heat. Add the pancetta and cook, stirring frequently, until golden and crisp, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, about 2 to 3 minutes. 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 for 2 minutes until tender. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan cheese, the remaining 1/4 cup olive oil, salt, pepper,and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve. Makes 4-6 servings

Disclosure: NYC Single Mom was not compensated for this Giada de Laurentiis recipe post.