Pasta with Orange & Lemon Pesto, Pancetta & Peas

Here’s a bright idea: Add zest to your cooking with citrus.
pasta orange lemon pesto pancetta peas

Recipe by Sarah Tenaglia

  • Cook Time
  • Prep Time
  • 4Servings


  • 2 cups (lightly packed) fresh flat-leaf parsley
  • 1 cup (lightly packed) fresh mint leaves
  • 1/2 cup raw pine nuts
  • 1/4 cup fresh orange juice
  • 1/4 cup EVOO
  • 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
  • 2 large cloves garlic, coarsely chopped
  • 1/2 cup finely grated Parmesan, plus more for serving
  • 4 oz. diced pancetta
  • 12 oz. lemon-pepper or plain pappardelle
  • 1 1/4 cups frozen peas, thawed


1. In a food processor, pulse the parsley, mint, pine nuts, orange juice, EVOO, lemon zest and juice, garlic and 1/2 cup Parmesan, stopping occasionally to scrape down the sides of the bowl, until a coarse puree forms. Season the pesto with salt and pepper.

2. Preheat a small skillet over medium. Cook the pancetta, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to paper towels to drain.

3. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente; drain. Add the pasta back to the pot and toss with the pesto and peas; season. Top with the pancetta. Serve, passing additional cheese alongside.