Fusilli with Peas and Pancetta

Our method

1. Cook the fusilli in a pan of water for about 10–12 minutes, following the packet instructions, until ‘al dente’. Drain well
2. Refer to pack cooking instructions to cook the peas and keep hot.
3. Meanwhile, heat the oil and butter in a frying pan. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper and roughly chop into pieces
4. Toss all the ingredients together in a large bowl and season to taste
5. Garnish with the Parmesan shavings and serve piping hot