Pasta and Peas

2 tablespoons olive oil

1 medium onion, diced

½

cup pancetta or lean smoked bacon, diced

10 ounces frozen baby peas (see note)

2 cups chicken stock

½

pound tiny shell pasta or tubetti

½

cup grated parmesan

Heat oil and saute onions with bacon until onions are tender. Add peas and 1 cup chicken stock. Cover and cook briefly until peas are hot. Add 1 more cup chicken stock, bring mixture to a boil and add pasta, stirring frequently over medium-low heat. If necessary add a little more chicken stock to cook pasta. To serve, top with parmesan.

Serves four.

Cook's note: You can use 1 pound fresh peas or 2 cans (15 ounces each) drained peas, or 2 cans garbanzo beans. With garbanzos add 2 tablespoons chopped Italian parsley.