4 1/2 ozs Whole Wheat Spaghetti
1/2 cup Water (reserved from cooking pasta)
2 1/2 ozs Pancetta (chopped into small pieces)
2 cups Snap Peas (trimmed, chopped)
1/3 cup Parmigiano Reggiano (finely grated)
1 Lemon (juiced, zested)
Sea Salt & Black Pepper (to taste)
1 tbsp Fresh Dill
Cook the pasta according to the package directions. Reserve pasta water and drain.
Add the pancetta to a large skillet over medium-high heat. Cook for three to four minutes and then drain the excess oil. Add the snap peas to the pan and sauté for another minute.
Add the spaghetti, reserved pasta water, parmesan cheese, and lemon zest to the pan. Season with salt and pepper, stir, and cook for two to three minutes.
Drizzle with lemon juice right before serving. Top with fresh dill and enjoy!
Leftovers Refrigerate in an airtight container for up to three days.
Serving Size One serving is equal to approximately 1 1/3 cup.
More Flavor Add asparagus and/or green peas.
Gluten-Free Use gluten-free pasta.
No Fresh Dill Omit or use parsley or basil instead.