• 4 thick slices pancetta or bacon, cut crosswise into 1/4-inch lardons (about 2 ounces)
•  About 2 tablespoons roughly chopped fresh basil leaves
•  About 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
•  About 2 tablespoons roughly chopped fresh mint leaves
•  Extra-virgin olive oil
• 2 or 3 stalks green garlic shoots, white and tender green parts, finely chopped
• 4 cups fresh sweet peas, from about 3 pounds in the pod
•  Salt and pepper
• 2 cups tender mustard greens, chopped, or substitute whole mizuna or arugula leaves
• 1 cup fresh ricotta cheese
•  Zest of 1 small lemon
• 1 pound best-quality egg pappardelle, dried, or fresh homemade egg pasta cut into wide ribbons
•  Grated Parmesan cheese, for serving

PREPARATION

1. 1. Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
   2. Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
   3. Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
   4. Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
   5. Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.