Step 1

Cook pasta to al dente in salted water, following instructions on package and making sure to reserve pasta water for sauce. Add frozen peas to colander & drain pasta over top of them for quick prep.

Step 2

Meanwhile, if using bacon cut into strips and fry in a large frying pan over medium heat until crispy, approximately 7 mins. (If using pancetta cook with same method but add 1 tbsp olive oil.)Once cooked remove with slotted spoon onto paper towels to absorb the extra drippings. Drain pan of all but 1 tbsp drippings.

Step 3

While the bacon and pasta are cooking drain and rinse cannellini beans- set aside. Measure and prepare all other veggies.

Step 4

With the reserved bacon drippings sauté onions over medium-high heat until slightly translucent- approximately 5-6 mins. Add fresh garlic the last 1-2 mins of cooking the onions. Lower to a medium-low heat and add pesto, beans, artichoke hearts, sun-dried tomatoes and bacon. Stir gently. Add pasta, peas and reserved pasta water. Stir until all the ingredients are fully incorporated. Garnish with fresh grated parmesan.