• Heat olive oil in a large saucepan. Add garlic and pancetta and sauté until slightly brown. Then, add shrimp, peas and wine and let simmer and reduce heat by half.
• Add the chopped mint.
• While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent from sticking together.
• Drain the pasta when it’s al dente and add to the saucepan with the pancetta, prawns and peas.
• Remove from heat, sprinkle with Parmigiano cheese and mix well.
• Transfer to serving bowl and add mint, lemon zest and more Parmigiano.

Recipe Courtesy David Rocco