Linguine with Pancetta, Peas, and Zucchini

Dice pancetta into 5mm pieces; mince garlic and cipollotti finely. Cut zucchina into 5mm half-moons.

Heat 28g olive oil in a large pan over medium heat. Add pancetta and cook until edges crisp, about 4 minutes.

Add minced cipollotti and garlic to pancetta; cook over low heat until soft and translucent, about 5 minutes.