This simple pasta dish is both fresh and comforting—it bridges the transition from the cool freshness of spring to the relaxed warmth of summer. Green sweet peas and delicate pea shoots weave through this simple bowl of orecchiette. It’s bound together by a cream sauce infused with crispy pancetta. A splash of chicken stock adds depth of flavor to the sauce while balancing the richness of the cream.
You may be tempted to use fresh peas in this recipe, but defrosted frozen peas are preferable. They are guaranteed to remain bright and sweet, with minimal cooking required to heat them through, making them an ideal staple for easy weeknight cooking. (Save those fresh peas in their pods for healthy snacking.) Pea shoots are the delicate leaves, stems, and tendrils of the snow pea plant. They are often packaged with other microgreens and fresh herbs. If you are unable to access them, they can be omitted. For a vegetarian option, omit the pancetta and substitute vegetable stock for the chicken stock.
