Shells with Pancetta and Peas

• total time: 10 minutes

Ingredients

4 tablespoons butter

1 shallot chopped

1/4 Ib pancetta chopped

11/4 c pasta shells

1 c fresh or frozen peas

11/2-2 1/2 cups broth or water

1 c heavy cream

Salt and pepper 1/4 c Parmesan

Directions

Melt the butter in a skillet and add the shallots. When the shallots sizzle add the pancetta and cook until starting to brown. Add the pasta and peas and 11/2 cups liquid. Bring to a boil and reduce heat to a simmer and cover for 10 minutes. Remove lid and give it a stir if it's too dry add more liquid. Continue cooking until the pasta is tender. Stir in the cream and season with salt and pepper. Remove from heat and stir in the Parmesan.