Whole Wheat Linguine with Pancetta, Peas, Corn, and Mint

Ingredients

• 1/4 pound pancetta, thinly sliced and cut into 1/2-inch strips lengthwise
• 1 medium shallot, thinly sliced
• Pinch dried red chili flakes
• Kosher salt and freshly ground black pepper
• 1 quart homemade chicken stock or store-bought low-sodium chicken broth
• 1 pound whole-wheat linguini, broken in half
• 1 cup fresh or frozen shelled peas
• 1 cup fresh or frozen corn kernels
• 1 tablespoon freshly squeezed lemon juice from 1 lemon
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 1 cup loosely packed fresh mint leaves, roughly chopped

Directions

1. Set a Dutch oven, large pot, or 12-inch skillet over medium heat and add the pancetta. Cook until it has given off most of its fat and turned crisp, about 5 minutes, then lift it out with a slotted spoon and set it on a plate.
2. Add the shallot and chili flakes to the same pan. Cook over medium heat until the shallot has softened, about 2 minutes. Pour in the stock, using your spoon to loosen the browned bits from the bottom. Add the pasta, then season with salt and pepper. Bring it to a boil and cook, stirring now and then so the pasta does not stick, until the linguine is al dente and most of the stock has been taken up, about 8 minutes. Stir in the corn and peas, and cook until warmed through, about 1 minute.
3. Take the pan off the heat and stir in the lemon juice, olive oil, and reserved pancetta. Taste and season with salt and pepper, then scatter the mint over the top. Serve right away.