One-Pot Pasta with Pancetta & Peas

Ingredients

• 2 tbsp of olive oil, divided
• 170g pancetta or bacon, finely diced
• Half a small onion, thinly sliced
• 3 cloves garlic, minced
• 120ml Barefoot Sauvignon Blanc
• 450g chicken or vegetable broth
• 1/4 tsp dried red pepper flakes
• Course salt and freshly ground pepper
• 340g orecchiette pasta
• 200g sugar snap peas, cut on the diagonal into 1/2-inch pieces
• 100g grated Parmesan cheese, divided
• Zest & juice of half of a lemon
• 100g chopped fresh mint, plus extra for garnish

Directions

1. In your straight-sided skillet, cook the pancetta in a tablespoon of oil over medium heat for about five minutes or until golden and crisp. Remove the pancetta, leaving only 2 tablespoons of fat in the pan and discarding the rest.
2. Using that fat, heat the sliced onions for two minutes on medium-high heat. Introduce the garlic for only 30 seconds before adding Barefoot Sauvignon Blanc and cook for one minute (you might as well pour yourself a glass as well!).
3. Add the broth, pepper flakes, 1/2 teaspooon of salt and some grinds of pepper, then bring it all to a boil.
4. Lower the heat to a simmer, stir in the pasta, cover and let the ingredients mix together for 9 minutes.
5. Uncover the pasta, add the peas and cook until the liquid turns into a sauce (about 3-5 minutes). The pasta should be al dente (cooked but firm) and the peas should have a crunch to them.
6. Finally, remove from heat, add the pancetta, half cup of cheese, lemon zest and juice, a tablespoon of oil and the mint. Stir together and add salt and pepper as needed.
7. Buon Appetito! Add whatever garnishes you like (lemon slices, a couple extra sprigs of mint, a sprinkling of Parmesan) and let your taste buds transport you to Italia!