8 cups water 8 ounces uncooked ziti 1 cup frozen green peas 8 ounces sugar snap peas, trimmed and halved diagonally 2 center-cut bacon slices, chopped 1/3 cup panko (Japanese breadcrumbs) 1 tablespoon unsalted butter 1 cup thinly sliced green onions 2 large garlic cloves, sliced 1 cup unsalted chicken stock (such as Swanson) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1 ounce Parmesan cheese, grated (about 1/4 cup)

Bring 8 cups water to a boil in a large saucepan. Add pasta; cook 5 minutes. Add green peas and sugar snap peas; cook 1 minute or until pasta is done. Drain.
Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 3 minutes or until bacon begins to brown. Add panko; cook 1 1/2 minutes or until browned. Remove panko mixture from pan. Add butter to pan; swirl until butter melts. Add green onions and garlic; cook 1 1/2 minutes. Stir in stock, salt, and pepper; cook 3 minutes. Stir in pasta mixture, juice, and Parmesan cheese; toss. Top with panko mixture.