• Place a large, heavy-bottomed pot over medium-high heat, add 2 tbls extra virgin olive oil and 110g diced pancetta.• Cook, stirring often, until most of the pancetta has lightly browned and most of its fat has rendered, about 7 minutes.• Add 1 minced small brown onion; cook, stirring and scraping the bottom of the pan, until the onion is softened, about 4 minutes.• Stir in 500g frozen peas, followed by 3 cups water and a large pinch of salt.• Bring to a boil, then add 500g pasta. Cook, stirring and scraping, until pasta is al dente, adding more boiling water, 1/2 cup at a time, as needed to keep the pasta just submerged.• Remove from heat, then season with salt and stir in about 15 torn mint leaves followed…
