One-Pot Pasta with Pancetta & Peas

Ingredients

• 2 tablespoons of olive oil, divided
• 6 oz. pancetta or bacon, finely diced
• Half a small onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup Barefoot Sauvignon Blanc
• 3 1/2 cups chicken or vegetable broth
• 1/4 teaspoon dried red pepper flakes
• Course salt and freshly ground pepper
• 12 oz. orecchiette pasta
• 10 oz. sugar snap peas, cut on the diagonal into 1/2-inch pieces
• 1 cup grated Parmesan cheese, divided
• Zest & juice of half of a lemon
• 1 cup chopped fresh mint, plus extra for garnish

Directions

1. In a large, straight-sided skillet, heat 1 tablespoon oil with the pancetta over medium heat. Cook, stirring frequently, until golden and crisp, 4-5 minutes. Remove the pancetta to paper towel-lined plate. Pour off most of the fat, leaving about 2 tablesp
2. To the same pan, add the onion & stir over medium-high heat until barely browned (about 2 minutes). Add the garlic & cook, stirring, for 30 seconds more. Add the wine and cook for one minute, scraping the bottom of the pan. Then add the broth, pepper flak
3. Remove the skillet from the heat, and add the reserved pancetta, half the cheese, the lemon zest and juice, the remaining tablespoon of oil and the mint. Stir to combine, taste for salt and pepper, and adjust as needed. Serve immediately with extra mint &