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Pasta with Broccolini, Peas, and Pancetta

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This Pasta with Broccolini, Peas, and Pancetta is the perfect springtime dish—light, flavorful, and packed with fresh veggies, crispy pancetta, and creamy ricotta. A satisfying pasta bowl that feels fancy without the fuss.

Ingredients

Scale
  • 12 oz radiatori or short pasta
  • 1 bunch broccolini, 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 black pepper
  • Zest of 1 lemon
  • 1/3 cup ricotta cheese
  • Fresh dill or parsley, chopped (for garnish)

Instructions

  1. Cook pasta in salted water according to package directions. Add broccolini and peas during last 2 minutes. Reserve 1/2 cup pasta water. Drain.
  2. In a skillet over medium heat, cook pancetta until crispy. Remove with slotted spoon.
  3. Add olive oil and garlic to skillet. Sauté until fragrant, about 30 seconds. Add red pepper flakes if using.
  4. Toss pasta, peas, and broccolini in the skillet. Stir in lemon zest, salt, pepper, and a splash of pasta water to loosen.
  5. Serve hot with dollops of ricotta, pancetta, and fresh herbs on top.

Notes

  • Swap pancetta with bacon or omit for vegetarian version.
  • Don’t skip the pasta water—it brings everything together.
  • Add extra lemon zest or parmesan for brightness.

Nutrition

Find it online: https://dishmio.com/pasta-with-broccolini-peas-and-pancetta/