| 1 box | PLUS® Penne |
| 4 ounces | pancetta, julienne |
| 1 pint | grape tomato, halved |
| 3 tablespoons | extra virgin olive oil, divided |
| 8 ounces | frozen peas, thawed |
| 1/2 cup | water |
| 1/3 cup | Romano cheese, grated |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
ADD the pancetta to a cold skillet. Sauté on medium heat until crisp, about 10 minutes. Drain and reserve pancetta.
ADD the half of the oil to the same skillet. Add tomatoes and sauté until the skins are slightly blistered. Add the peas and ½ a cup of water. Cook until most of the water has evaporated about 6 minutes.
Meanwhile, COOK the PLUS® Penne according to the package directions. Drain and toss the pasta with the pea and tomato mixture.
FINISH with the cheese, oil and pancetta. Season with salt and pepper and serve.