Orecchiette With Pancetta and Peas

• 8 ounces orecchiette (whole wheat or regular)
• 1 tablespoon unsalted butter
• 34 cup frozen peas
• 4 ounces pancetta, cut into small pieces
• 1 cup chicken broth
• 1 teaspoon cornstarch
• parmesan cheese
• black pepper

1. Whisk together, chicken broth and corn starch, set aside.
2. Cook pasta according to package directions, drain and set aside.
3. Meanwhile, melt the butter in a skillet and saute the Pancetta.
4. Whisk broth and corn starch again and stir it into skillet with Pancetta.
5. Cook and stir until thickened.
6. Add the peas and stir until thawed/heated through.
7. Add pasta and stir to mix.
8. Put into serving plate and sprinkle with Parmesan cheese.
9. Serve with extra Parmesan and black pepper.

orecchiette, unsalted butter, frozen peas, pancetta, chicken broth, cornstarch, parmesan cheese, black pepper

Taken from www.food.com/recipe/orecchiette-with-pancetta-and-peas-481850 (may not work)