date:May 16, 2013
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