| 1-3/4 cups (8 ounces) | BARILLA Ditalini |
| 1 tablespoon | extra virgin olive oil |
| 2 cups (1 large) | onion, chopped |
| 1 cup | thin celery slices |
| 4 slices | pancetta, chopped |
| 8 cups (2 quarts) | chicken broth |
| 1 cup | frozen peas |
| to taste | salt |
HEAT olive oil in large pot over medium heat. Add onion, celery and pancetta; sauté 5 minutes, stirring occasionally.
ADD broth and peas; bring to boil.
ADD Ditalini: cook 10 minutes or until Ditalini is tender. Stir in salt and pepper to taste.
Sprinkle with freshly grated Parmesan cheese. Substitute bacon for pancetta.