pasta with broccolini, peas, and pancetta

This weeknight-friendly pasta with sweet peas, fresh chives, dill, and parsley is the perfect harbinger of spring.

8 ounces uncooked pazze pasta (wagon wheels)
1/2 pound broccolini, cut into 1- to 2-inch florets (about 4 cups)
1 tablespoon olive oil
6 ounces chopped pancetta
1 large leek, thinly sliced (white and light green parts only) (about 2 cups)
2 large garlic cloves, minced
1 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper
1 cup fresh or frozen sweet peas
1/2 cup heavy cream
1/4 cup unsalted butter (2 ounces)
3 ounces parmesan cheese, grated (about 3/4 cup)
1/2 cup finely chopped tender herbs (such as chives, dill, and parsley), plus more for serving
1 teaspoon fresh lemon zest, plus more for garnish
1 tablespoon fresh lemon juice
1 to 2 (4-ounce) balls burrata cheese or 1 cup ricotta cheese

Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente, about 8 minutes, adding Broccolini during final 2 minutes of cooking time. Reserve 1 cup pasta cooking liquid. Drain pasta and Broccolini; set aside.
Heat oil in a large skillet over medium-high. Add pancetta, and cook, stirring often, until the fat renders and the meat becomes crisp, 8 to 10 minutes. Transfer pancetta to a paper towel–lined plate to drain, reserving drippings in skillet.
Add leek, garlic, salt, and crushed red pepper to reserved drippings in skillet. Cook, stirring occasionally, until leek is tender and begins to brown, 4 to 5 minutes.
Reduce heat to medium-low. Stir in peas, cream, butter, reserved pasta and Broccolini, and 1/2 cup reserved pasta cooking liquid. Cook, stirring often, until sauce thickens and coats pasta, about 3 minutes. (Add additional cooking liquid as needed.) Remove from heat, and stir in Parmesan, herbs, lemon zest and juice, and reserved pancetta. Serve with burrata torn over top and additional herbs and lemon zest.

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