Bangkok Post



Total time: 30 minutes Yield: 4 to 6 servings


Salt and pepper 2 tbsp extra-virgin olive oil 113g pancetta, about 2 thick slices, cut crosswise into lardons 450g farro spaghetti or another pasta shape 11⁄ 2 cups chopped scallions, about 2 trimmed bunches 1⁄2 tsp crushed red pepper 2 tbsp roughly chopped sage 11⁄ 2 cups shucked garden peas, about 230g 11⁄ 2 cups snap peas, about 230g, trimmed 2 cups snow peas, about 170, trimmed 2 tbsp butter at room temperatur­e 1⁄2 tsp lemon zest 2 tbsp roughly chopped parsley 2 tbsp roughly chopped mint 1⁄4 cup crumbled ricotta salata or mild feta cheese, about 60g


1. Place a large pot of well-salted water over high heat and bring to a boil for the pasta. 2. Place a large, wide skillet over medium-high heat. Add olive oil and pancetta. Let pancetta sizzle and take colour, stirring, until nicely browned, with a little give, about 5 minutes. Remove pancetta with a slotted spoon and set aside. 3. Start to cook the pasta, timing it to be ready just as the peas are done. Cook until pasta is quite al dente (less time than package directions indicate). Drain pasta, reserving a cup or so of pasta-cooking water. 4. Leaving skillet over medium-high heat, add scallions, crushed red pepper and sage, stirring well to coat. Add 3 types of peas and season generously with salt and pepper. Cook, stirring, until firm-tender, about 5 minutes. 5. Add drained pasta to vegetables in the pan, along with 1⁄2 cup pasta-cooking water and let simmer. Toss well with 2 wooden spoons, or tongs, and season pasta-vegetable mixture once more with salt and pepper. Add more pasta cooking water as necessary, until vegetables have softened a bit and pasta is just done. 6. Turn off heat and stir in butter. Mix together lemon zest, parsley and mint, and sprinkle over pasta. 7. Transfer pasta to a large, low bowl, sprinkle with ricotta salata and serve. (You might also divide the dish into individual servings.)

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