Pasta with Broccolini, Peas, and Pancetta

There’s something magical about a pasta dish that balances hearty and fresh, creamy and crisp. This Pasta with Broccolini, Peas, and Pancetta does exactly that. With its twisty radiatori pasta, pops of green veggies, salty pancetta, and creamy dollops of ricotta, it’s the kind of bowl you want to curl up with on a cozy evening—or serve to guests when you want to impress without stress.

H2: The Inspiration Behind This Dish

This recipe was born out of my love for textures. I wanted something that had that classic pasta comfort but also offered brightness and contrast. The slight crunch of broccolini, the sweetness of peas, the richness of pancetta, and the creaminess of ricotta—each bite brings something new. It’s a little fancy, but still easy enough for a weeknight.

H2: Why You’ll Love It

• Full of texture and flavor – every bite is exciting.
• Ready in under 30 minutes – perfect for busy nights.
• Balanced and beautiful – a great mix of indulgent and fresh.
• Easily customizable – skip the pancetta for a vegetarian version or add chili for heat.

H2: Tools You’ll Need

• Large skillet or sauté pan
• Pot for boiling pasta
• Fine grater (for lemon zest and optional parmesan)
• Slotted spoon or tongs
• Knife and cutting board

H2: Ingredients You’ll Need

• 12 oz radiatori or your favorite short pasta
• 1 bunch broccolini, trimmed and chopped
• 1 cup frozen peas
• 4 oz diced pancetta
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup reserved pasta water
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• Zest of 1 lemon
• 1/3 cup ricotta cheese (for serving)
• Fresh dill or parsley, chopped

H2: Let’s Cook This Pasta

Here are the steps you’re going to follow:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. In the last 2 minutes, add the broccolini and peas. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. Crisp the pancetta:
   In a large skillet over medium heat, cook the pancetta until golden and crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
3. Sauté the garlic:
   Add olive oil and garlic to the skillet. Cook for about 30 seconds until fragrant. Add red pepper flakes if using.
4. Combine:
   Add the drained pasta, peas, and broccolini to the skillet. Toss everything together with a splash of reserved pasta water to loosen it up. Stir in the lemon zest and season with salt and pepper.
5. Finish with toppings:
   Serve hot with dollops of ricotta, a sprinkle of fresh dill or parsley, and the crispy pancetta on top.

H2: Tips for Success

• Don’t overcook the veggies—tender-crisp is the goal.
• If the pasta seems dry, add more of that reserved pasta water a little at a time.
• Want more richness? Stir in a bit of butter or a splash of cream at the end.

H2: What to Avoid

• Don’t skip the pasta water—it helps create a silky sauce.
• Avoid overcrowding the skillet when cooking pancetta so it crisps properly.
• Don’t overmix after adding the ricotta—let it sit in creamy clouds.

H2: Nutritional Info (Approx. per serving)

Serving size: 1 1/2 cups
Calories: 480
Protein: 20g
Fat: 18g
Carbs: 55g
Fiber: 5g
Sodium: 580mg

H2: Storage + Reheating Tips

• Store: In the fridge for up to 3 days in a sealed container.
• Reheat: Gently in a skillet with a splash of water or olive oil.
• Note: Add fresh ricotta after reheating for best texture.

H2: Serving Ideas

• A light green salad with lemon vinaigrette
• Crusty sourdough or garlic bread
• A crisp white wine or sparkling water with lemon

H2: FAQs

Can I use bacon instead of pancetta?
Yes! Just chop it finely and crisp it up in the same way.

Can I make this vegetarian?
Absolutely. Omit the pancetta and try adding sautéed mushrooms or roasted chickpeas.

What pasta shapes work best?
Radiatori, rigatoni, or fusilli hold the sauce and bits of veggie well.

Can I make it ahead?
It’s best fresh, but you can prep all the ingredients and assemble just before serving.

H2: Final Bite

This Pasta with Broccolini, Peas, and Pancetta is comforting, colorful, and full of life. It’s the kind of dish that feels gourmet without the fuss—perfect for springtime dinners, meal prep, or whenever you need a bowl full of something cozy and green.

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