- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 60 ml (1/4 cup) of the pasta cooking water. Drizzle olive oil over the pasta to prevent them from sticking. Keep warm.
- With a serrated knife, shell the corn.
- In a saucepan, brown the pancetta in the oil. Add the onion and cook until tender. Add the peas, corn, reserved cooking water, butter, lime zest, and juice. Cook gently for about 5 minutes or until the corn is cooked. Adjust the seasoning. Add the pasta and toss to heat through. If desired, serve with Parmesan cheese.
To accentuate the play of yellow and green, I suggest you cook half plain pasta and half spinach pasta.