Pasta Risotto with Peas and Pancetta

Heavenly to make and to eat!

2 tbs. garlic-infused olive oil
6 oz. cubed pancetta
1 1/4 cups frozen peas
8 oz. orso pasta
2 1/2 cups boiling water
salt, to taste
1 tbs. soft butter
2 tbs. grated Parmesan cheese
grated black pepper, to taste

Warm the oil in a heavy saucepan. Add the pancetta and cook until crisp and bronze, then stir in the peas for a minute or two until the frozen look leaves them.

Add the pasta and stir for a bit, then add the boiling water and season with salt. Turn  down to a simmer and let it bubble for 10 minutes, until the pasta is tender and the water absorbed.

To serve, toss with the soft butter, Parmesan and sprinkle with black pepper.

Serves 2

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