This simple pasta dish is both fresh and comforting -- it bridges the transition from the cool freshness of spring to the relaxed warmth of summer. Green sweet peas and delicate pea shoots weave through this simple bowl of orecchiette. It's bound together by a cream sauce infused with crispy pancetta. A splash of chicken stock adds depth of flavor to the sauce while balancing the richness of the cream.

You may be tempted to use fresh peas in this recipe, but defrosted frozen peas are preferable. They are guaranteed to remain bright and sweet, with minimal cooking required to heat them through, making them an ideal staple for easy weeknight cooking. (Save those fresh peas in their pods for healthy snacking.) Pea shoots are the delicate leaves, stems and tendrils of the snow pea plant. They are often packaged with other microgreens and fresh herbs. If you are unable to access them, they can be omitted. For a vegetarian option, omit the pancetta and substitute vegetable stock for the chicken stock.

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Spring Pea Pasta

Active time: 30 minutes

Total time: 30 minutes

Yield: Serves 4 to 5

1 pound orecchiette

1 tablespoon olive oil

4 ounces pancetta, finely diced

1 garlic clove, grated

1/4 teaspoon crushed red pepper flakes

1 cup heavy cream

1/3 cup chicken stock

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup frozen peas, defrosted

1/2 cup (packed) finely grated pecorino Romano cheese

1 1/2 cups pea shoots, loosely packed

1 tablespoon finely chopped fresh mint leaves

1/2 teaspoon finely grated lemon zest

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to the package instructions. Drain, reserving 1/2 cup of the cooking water.

While the pasta is cooking, heat the oil in a skillet over medium heat. Add the pancetta and saute until the fat renders and it begins to crisp, 3 to 4 minutes. Transfer the pancetta to a plate lined with a paper towel.

Drain all but 1 tablespoon fat from the skillet. Add the garlic and red pepper flakes and saute over medium heat until fragrant, about 30 seconds. Add the cream, stock, salt and black pepper. Bring to a simmer, then reduce the heat to low. Continue to simmer until the cream is slightly reduced and thickened, 4 to 5 minutes, stirring frequently.

Add the peas and pancetta and stir to heat through, about 1 minute. Add the pasta and cheese and stir to combine. If too thick, add the reserved pasta water, 1 tablespoon at a time, to your desired consistency.

Remove the pan from the heat and stir in the pea shoots, mint, and lemon zest. Serve warm.

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Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.