Penne Ziti Rigate with Peas and Garden-Fresh Herbs

(by Annapet Santos)

1 pound penne ziti rigate, cooked according to package directions
(reserving one (1) cup of the pasta cooking water)
2 tablespoons olive oil
4 ounces finely diced pancetta (anchovies are my favorite alternative)
2 garlic cloves, minced
1 cup peas
1/2 cup freshly grated Parmigiano-Reggiano
freshly ground pepper
2 tablespoons snipped chives
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped basil
1 tablespoon chopped mint
kosher salt

Optional

• pepper flakes

• diced jalapeno pepper
  

Directions

1. Heat olive oil in a large, deep skillet.

2. Add the pancetta and cook over moderately high heat, stirring, until just beginning to brown, about 5 minutes.  If using anchovies, cook until dissolved in oil

3. Add the garlic and cook until fragrant, about 30 seconds.

4. Add the peas and toss to coat.

5. Add the pasta along with the reserved pasta water and the cheese.

6. Season generously with pepper and cook over moderately high heat until the sauce is thick and creamy, about 2 minutes.

7. Stir in the chives, parsley, basil, and mint.  Serve immediately.

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