Fusilli With Pesto, Pancetta, And Peas

• 8 ounces Dry Fusilli Pasta (the sauce sticks to this type of pasta really well)
• 4 ounces Pancetta, cubed
• 2/3 cup Small frozen peas
• 1 Clove garlic, cut in half
• 2 cups Fresh basil, loosely packed
• 1/4 cup Pine nuts, toasted
• 1/4 cup Grated Parmesan cheese, plus more for garnish
• Pinch of Red Pepper Flake
• 1/4 cup olive oil, you may need a little more

1. Cook pancetta in a dry skillet over medium-high heat until browned, about 5 minutes.
2. Drain on a paper towel lined plate. Pour off most of the fat from the pan.
3. Add peas and saute until warmed through, about 3 minutes
4. To make the pesto, add garlic and pinch of salt to the bowl of a food processor or, in my case, the glass of a blender. Pulse until chopped finely.
5. Add pine nuts then basil and puree.
6. Add cheese, pinch of red pepper flake and mix.
7. Drizzle oil through the top until mixture comes to the correct consistency. Season with salt and pepper to taste
8. In a large bowl, Add pasta, pancetta, peas and pesto and mix well.
9. Taste and adjust seasoning. (I added some more Parmesan cheese while I tossed the pasta)
10. Serve warm or at room temperature. Don't forget to add some grated Parmesan on top!

fusilli pasta, frozen peas, clove garlic, fresh basil, nuts, parmesan cheese, red pepper, olive oil

Taken from food52.com/recipes/17720-fusilli-with-pesto-pancetta-and-peas (may not work)