1) Bring a medium pot up to boil. In the meantime, in a medium skillet on medium-low heat, slowly render down the pancetta for 4-5 minutes, trying not to brown it and not crispy. If it starts to brown remove the pan from the heat or lower the flame.

2) Next add garlic & onion, saut for 5-6 minutes.

3) (Vegetarian Note: Just omit the the pancetta & saut the onions & garlic in olive oil.)

4) When the onions & garlic are about 2 minutes from being ready, add the tomatoes.

5) At the same time toss the peas in the water and blanch for 2-3 minutes. You want them approximately half-cooked. Strain the peas and throw them directly into the pan with the pancetta adding a spoonful of the pea-water. Allow to cook until peas are cooked but still have a bite.

6) Taste and adjust the seasoning with salt & pepper.

7) Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.