Whole-Wheat Linguine With Pancetta, Peas, Corn, and Mint

Whole-Wheat Linguine With Pancetta, Peas, Corn, and Mint

This easy one-pot pasta combines crispy bites of pancetta with peas, corn, and mint for a refreshing and filling weeknight meal.

Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients
1/4 Lbs (Pounds) Pancetta (Thinly sliced and cut into 1/2-inch strips lengthwise)
1 Medium Shallot (Thinly sliced) Pinch Dried red chili flakes
Kosher Salt Freshly ground black pepper
1 Quart Homemade chicken stock (Or store-bought low-sodium chicken broth)
1 Lbs (Pounds) Whole-wheat linguini (Broken in half)1 Cup Shelled peas (Fresh or frozen)
1 Cup Corn kernels (Fresh or frozen)
1 Tablespoon (tbsp) Lemon juice from 1 lemon (Freshly squeezed)
1 Tablespoon (tbsp) Extra virgin olive oil (Plus more as needed)
1 Cup Fresh mint leaves (Loosely packed, roughly chopped)

Preparation
In a Dutch oven, large pot, or 12-inch skillet, cook pancetta over medium heat until most of the fat has rendered and the pancetta is crispy, about 5 minutes. Using a slotted spoon, transfer pancetta to a plate.

In the same Dutch oven, add shallot and chili flakes and cook over medium heat until shallot is softened, about 2 minutes. Add stock, scraping up any browned bits. Add pasta and season with salt and pepper. Boil, stirring occasionally to prevent sticking, until the pasta is al dente and most of the stock has been absorbed, about 8 minutes. Stir in corn and peas and cook until heated through, about 1 minute.

Off the heat, stir in lemon juice, olive oil, and pancetta. Season with salt and pepper, and top with mint. Serve right away.