Penne with Peas and Pancetta

• 6 ounces dried penne pasta
• 4 ounces pancetta or bacon, coarsely chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/4 cups fat-free milk
• 1 tablespoon all-purpose flour
• 1 (15 ounce) can Del Monte Sweet Peas, drained
• 1/3 cup Parmesan cheese
• Cracked black pepper
• Chopped fresh sage leaves (optional)

1. Cook pasta according to package directions; drain.
2. Cover and keep warm.
3. Cook pancetta over medium heat in a large skillet until crisp.
4. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving 1 tablespoon drippings in skillet.
5. Add onion and garlic to drippings in skillet; cook and stir for 4 to 5 minutes or until tender.
6. Whisk together milk and flour in a small bowl.
7. Add milk mixture to skillet.
8. Cook and stir until thickened and bubbly.
9. Cook and stir for 2 more minutes.
10. Add canned peas and pancetta to the cooked pasta; gently toss to coat.
11. To serve, sprinkle pasta with cheese and pepper.
12. If desired, top with sage.

penne pasta, bacon, onion, garlic, milk, flour, del monte, parmesan cheese, pepper, fresh sage

Taken from allrecipes.com/recipe/penne-with-peas-and-pancetta/ (may not work)