Pasta E Fagioli With Spring Peas

Heat 2 tablespoons of the olive oil in a large pot over medium-high heat, and add pancetta. Cook until it is golden and beginning to crisp, about 5 minutes.

Turn heat down to medium, and add garlic and onions together. Saute until onions become translucent and soften, about 5 minutes. Stir in red pepper flakes, salt, thyme and bay leaf, and cook for about 1 minute, until the flavors are released.

In the meantime, put 3/4 cup of the white beans into a small bowl with the remaining tablespoon of olive oil, and mash well with a fork to form a paste.

Add bean paste, remaining beans, tomatoes with their juices and 4 cups broth to the pot, and stir well, until the bean paste has been incorporated into the broth. Turn heat to high, and bring to a boil.

Once boiling, add noodles to the pot, and cook until almost al dente, about 6-8 minutes. In the last two minutes of cooking, add peas and parsley, and stir to incorporate. If the soup is too thick at this point, add more of the broth.

Remove from the heat and season well to taste. Pass the cheese at the table to garnish.