Linguine with Pancetta, Peas, and Zucchini

Bring a large pot of salted water to boil. Add 454 g linguine and cook until al dente, 1–2 minutes before package time.

While pasta cooks, cut 400 g zucchini into thin half-moons and finely chop 85 g pancetta.

In a large pan over medium heat, render pancetta until crispy, about 4 minutes. Add minced garlic and cook 30 seconds.