Pasta With Peas And Pancetta - cooking recipe

Ingredients

350 g frozen peas
450 g dry penne pasta
12 slices pancetta or 12 slices streaky bacon
30 ml of fresh mint, shredded
15 ml flat leaf parsley, chopped
50 g parmesan cheese, grated
15 g butter
15 ml olive oil
salt & freshly ground black pepper, to taste
parmesan cheese, pieces

Preparation

Cook the penne in a pan of salty water for about 10-12 minutes until 'al dente' or see the packet instructions. Drain well.
Cook the peas for 2 minutes then drain well and keep hot.
Meanwhile heat a frying pan with the oil and butter. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper. In a large bowl toss all the ingredients together season to taste.
Garnish with the Parmesan shavings and serve piping hot.