Penne with Pancetta, Peas and Almonds | RICARDO
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Ingredients
- ¾ lb (340 g) penne
- 4 oz (115 g) pancetta, diced
- 1 tbsp (15 ml) olive oil, plus more for serving
- 1 fennel bulb, thinly sliced on a mandoline
- 1 cup (250 ml) low-sodium chicken broth
- 1 cup (150 g) frozen green peas, thawed
- ½ cup (35 g) fresh Parmesan cheese, finely grated
- 1 lemon, zest finely grated
- ¼ cup (45 g) roasted almonds, chopped
- Fresh Parmesan shavings, to taste
- 2 tbsp fennel fronds
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