AT A GLANCE
Gigli, meaning lilies, resemble a small calla lily. According to Oretta Zanini de Vita in her Encyclopedia of Pasta, "The shape is both pleasing to the eye and functional: it must not break during cooking and, above all, must collect the sauce."
Mint is a foil for the salty, rich pancetta, but parsley, tarragon and basil would also work beautifully.
|01||For mint salsa, stir ingredients in a bowl and season to taste.|
|02||Cook pasta in a large saucepan of boiling salted water until almost al dente (5-6 minutes). Add borlotti beans and cook until beans are tender and pasta is al dente (3-5 minutes). Drain well, reserving 60ml pasta water, then return pasta, beans and water to pan.|
|03||Meanwhile, heat a small frying pan over high heat, add pancetta and fry until crisp (4-5 minutes). Add to the pasta along with the mint salsa and toss to combine. Season to taste and serve topped with plenty of pecorino.|