1cupreserved pasta water *depending on preferred thickness
Garnish with fresh grated parmesan
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.
Meanwhile, if using bacon cut into strips and fry in a large frying pan over med 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.
While the pancetta & pasta are cooking drain and rinse cannellini beans- set aside. Measure and prepare all other veggies.
With the reserved pancetta drippings sauté onions over med heat until slightly translucent- approximately 4-5 mins. If using fresh garlic add the last 2 mins of cooking the onions. Add beans, artichoke hearts, sun-dried tomatoes and pesto. Stir gently. Add reserved pasta water and stir gently until incorporated with pesto. Add pasta, peas and pancetta. Stir until fully incorporates. Garnish with free grated parmesan.