And as with most pasta salads, this one is easily adjusted and added to. Sliced sun-dried tomatoes, marinated mushrooms, roasted red peppers and even blanched asparagus all would make fine additions.Start to finish: 30 minutes
16 ounces gemelli or rotini pasta
9 ounces finely chopped pancetta
1 cup fresh peas
3 egg yolks
3 cloves garlic, minced
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1/2 cup mild olive oil
Salt and ground black pepper
1 cup grated Parmesan cheese
3 scallions, thinly sliced
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.
Meanwhile, heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.
While everything cools, make the dressing. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.
In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well. For best flavor, cover and refrigerate for at least 1 hour.
Per serving: 560 calories; 270 calories from fat (48 percent of total calories); 30 g fat (10 g saturated; 0 g trans fats); 110 mg cholesterol; 48 g carbohydrate; 3 g fiber; 3 g sugar; 20 g protein; and 810 mg sodium.