Peas with Pasta and Pancetta
A pound of peas in their pods yields about 1 cup shelled peas.
Cook the pasta according to package directions, reserving ¼ cup of the liquid.
In a large skillet coated with Chemours™ Teflon™ non-stick, cook the pancetta over medium heat until crisp/tender. Remove from the pan; set aside.
Add the leeks and garlic and sauté 2 minutes in the pan drippings. Stir in the thyme and peas and sauté another minute. Add the pasta and reserved cooking liquid along with the half-and-half. Cook a minute until heated through.
Remove from the heat and add the butter, tossing to melt and then add the cheese and sprinkle in the pancetta.