Usually pancetta is added to the soffritto at the beginning of cooking, but I cooked the tofu pancetta separately and sprinkled it on top once plated. The tofu pancetta is totally optional, but really bulks up the dish and gives it a more interesting flavor. Artichokes and fava beans are usually the stars, but you can really use whatever you like! Just stagger adding ingredients into the pan, with fast cooking ingredients like lettuce tossed in at the end.
I love serving this dish with a generous scoop of pesto (or carrot top + kale dip), some grated plant-based parmesan, more fresh herbs, and lemon juice. I’ve used farro in this recipe, but feel free to swap that out for any type of pasta–orzo would be fantastic!