Tagliatelle with Peas, Tomatoes and Pancetta

For the tagliatelle, cook the tagliatelle in boiling salted water until al dente. Cut the pancetta into strips. Rinse and halve the tomatoes. Rinse scallions, trim and cut into rings. Sauté pancetta in hot olive oil until golden brown, 1-2 minutes. Stir in the scallions, peas and tomatoes and simmer 3-4 minutes. Pour in a little pasta cooking water if needed to thin. Season with salt and pepper.

Rinse the lettuce leaves, pat dry and place in bowls. Then spread the drained tagliatelle and vegetables over the lettuce leaves.