Heat olive oil in a small skillet over medium-high heat. Add pancetta and cook, stirring often, until browned and crisp on all sides, about 4 minutes. Place in a paper-towel lined bowl to drain.
Bring a small pot of water to a boil, then add fresh peas. Cook for 3 minutes, then transfer to a bowl of ice water.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 4-5 minutes. Reserve ¼ cup of cooking liquid, then drain.
Add mascarpone, ½ cup whole milk, and 1 cup shredded cheese to a large mixing bowl, then stir until cheeses have melted and a sauce has formed.
Pour in 1 can Mutti finely chopped tomatoes, the cooled, drained peas, 2 tablespoons of reserved pasta water, and herbs, then toss gently to combine. Add more reserved water as needed to reach desired sauce consistency.
Spoon generous helpings of pasta, then top each with a handful of arugula micrgoreens, a sprinkling of parmesan cheese, and lots of freshly ground black pepper.