| 1 box | BARILLA Gemelli |
| 1 tablespoon | extra virgin olive oil |
| 2-1/2 ounces | pancetta, chopped |
| 1 cup | chopped onion |
| 1 clove | garlic, minced |
| 1 tablespoon | flour |
| 2 cups | milk |
| 1 (10 ounce) package | frozen peas, thawed |
| 1-1/4 cup | freshly grated Parmigiano Reggiano cheese, divided |
| 1/3 cup | chopped fresh basil |
| 1/4 cup | half & half |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
BRING a large pot of water to a boil.
HEAT oil in large skillet over medium heat. Add pancetta and cook 2 minutes or until lightly browned, stirring occasionally. Remove pancetta from skillet; set aside.
ADD onion and garlic to skillet; sauté 3 to 4 minutes. Stir in pancetta and flour. Gradually add milk, whisking until blended and slightly thickened, about 3 to 4 minutes. Remove from heat.
ADD peas, 1 cup cheese, basil, half and half, salt and pepper.
COOK Gemelli according to package directions; drain and return to pot.
ADD sauce mixture to hot Gemelli and toss. Transfer to serving platter; sprinkle with remaining cheese.
Stir in 1 teaspoon grated lemon peel before serving. If sauce is too thick, add additional milk or half & half.