Farro Pasta With Peas, Pancetta and Herbs Recipe

Ingredients

• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta, about 2 thick slices, cut crosswise into lardons
• 1 pound farro spaghetti or another pasta shape
• 1 1/2 cups chopped scallions, about 2 trimmed bunches
• 1/2 teaspoon crushed red pepper
• 2 tablespoons roughly chopped sage
• 1 1/2 cups shucked garden peas, about 8 ounces
• 1 1/2 cups snap peas, about 8 ounces, trimmed
• 2 cups snow peas, about 6 ounces, trimmed
• 2 tablespoons butter at room temperature
• 1/2 teaspoon lemon zest
• 2 tablespoons roughly chopped parsley
• 2 tablespoons roughly chopped mint
• 1/4 cup crumbled ricotta salata or mild feta cheese, about 2 ounces