Penne Ziti Rigate with Peas & Garden-Fresh Herbs recipe

by Annapet Santos

  • 1 pound penne ziti rigate, cooked according to package directions
  • (reserving one (1) cup of the pasta cooking water)
  • 2 tablespoons olive oil
  • 4 ounces finely diced pancetta (anchovies are my favorite alternative)
  • 2 garlic cloves, minced
  • 1 cup peas
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • freshly ground pepper
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped mint
  • kosher salt


  • pepper flakes
  • diced jalapeno pepper


  1. Heat olive oil in a large, deep skillet.
  2. Add the pancetta and cook over moderately high heat, stirring, until just beginning to brown, about 5 minutes.  If using anchovies, cook until dissolved in oil
  3. Add the garlic and cook until fragrant, about 30 seconds.
  4. Add the peas and toss to coat.
  5. Add the pasta along with the reserved pasta water and the cheese.
  6. Season generously with pepper and cook over moderately high heat until the sauce is thick and creamy, about 2 minutes.
  7. Stir in the chives, parsley, basil, and mint.  Serve immediately.

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