Pasta with Pancetta & Peas Recipe | Barefoot Wine & Bubbly

Ingredients

• 2 tbsp of olive oil, divided
• 170g pancetta or bacon, finely diced
• Half a small onion, thinly sliced
• 3 cloves garlic, minced
• 120ml Barefoot Sauvignon Blanc
• 450g chicken or vegetable broth
• 1/4 tsp dried red pepper flakes
• Course salt and freshly ground pepper
• 340g orecchiette pasta
• 200g sugar snap peas, cut on the diagonal into 1/2-inch pieces
• 100g grated Parmesan cheese, divided
• Zest & juice of half of a lemon
• 100g chopped fresh mint, plus extra for garnish