Pancetta with Pasta and Peas

 

2 teaspoons virgin olive oil

4 cloves garlic, sliced

2 ounces pancetta (Italian style bacon)

1/2 cup frozen peas, defrosted

1 cup organic chicken broth

4 tablespoons Romano cheese, grated

 

1.) Cook the pasta in boiling water for 7 minutes or until al dente and then drain.

 

2.) Heat the olive oil in a pan and saute the garlic until browned.  Chop the pancetta and add to the garlic, cook for 3 minutes.  Add the peas and broth and mix, cooking until heated through.