• 400g San Remo Penne
• freshly ground salt & pepper
• olive oil
• ½ small red onion, finely chopped
• 4 thin slices of pancetta, sliced
• ½ cup fresh peas
• ¼ cup chicken stock
• freshly grated parmesan

Cook Penne in plenty of lightly salted, boiling water until al dente. Drain well and set aside.

At the same time, heat a little oil in a non-stick pan and gently saute onion until golden.

Add pancetta, peas, stock and seasonings and cook for a few minutes.

Then place pasta and sauce in a bowl and toss together with 2 tbsp parmesan.

Serve with a sprinkle of parmesan on top.

Serves 4.