Ingredients2 tbsp extra virgin olive oil 150g chopped pancetta2 garlic cloves, crushed 1 French shallot (eschalot), finely chopped1 cup risoni pasta750ml (3 cups) vegetable stock 40g unsalted butter1 cup frozen baby peas, thawedzest and juice of 1 lemon 120g baby spinach leaves ½ cup finely manchego cheeseMethodStep 1Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the pancetta and cook, stirring occasionally, for 6 minutes or until crisp. Remove the pancetta from the pan using a slotted spoon and set it aside, leaving the rendered fat in the pan.Step 2Add the garlic and eschalot to the pan and reduce the heat to low. Cook for 4-5 minutes or until softened. Add the risoni and vegetable stock, then cook, stirring occasionally, for 15 minutes or until the risoni is tender and the liquid is thick and creamy.Step 3Meanwhile, place the butter and peas in a small food processor. Add the lemon zest and pulse until the mixture forms a coarse, vibrant green paste.Step 4Stir the pea butter into the hot risoni until the butter melts and coats the pasta. Fold in the baby spinach leaves until they begin to wilt, then stir through a squeeze of lemon juice to taste.Step 5Divide the risoni among bowls. Serve scattered with the crispy pancetta, grated manchego cheese, a drizzle of the remaining olive oil and an extra twist of black pepper, if desired.