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Ingredients

• 1 pound  orecchiette
•   Salt
• 2 tablespoons  unsalted butter
• 4 ounces  thickly sliced pancetta, finely diced
• 2   garlic cloves, minced
• 1   large jalapeno, seeded and minced
• 1 cup  frozen peas (about 5 ounces), thawed
• 1/2 cup  freshly grated Pecorino-Romano cheese
•   Freshly ground pepper
• 2 tablespoons  snipped chives
• 2 tablespoons  chopped flat-leaf parsley
• 2 tablespoons  chopped mint

Description

Cook The Pasta In A Large Pot Of Salted Water Until Al Dente. Drain The Pasta, Reserving 1 Cup Of The Pasta Cooking Water.

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