Seared Scallop Gemelli With Asparagus, Snap Peas, And Pecorino

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8 ounces gemelli

2 ounces pancetta, chopped

3 tablespoons extra virgin olive oil, divided

1 sweet onion, chopped

4 garlic cloves, minced

1 pound asparagus, trimmed and cut into 1-inch pieces

8 ounces sugar snap peas

1/3 cup dry vermouth

2 tablespoons chopped fresh tarragon

1 pound sea scallops

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

2 tablespoons unsalted butter

3/4 cup freshly grated Pecorino Romano cheese

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