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To make the pesto, place garlic, salt and pistachios in the bowl of a food processor and blend to form a paste.
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Add the artichokes and peas and blend to form a rough paste.
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Add the basil and pulse to combine.
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Add the parmesan and drizzle in the olive oil with the motor running to combine.
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Into a pot of boiling salted water, add the pasta and cook as per packet directions. Reserve one cup of pasta water.
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Heat a large frypan over medium heat. Add the olive oil and fry the pancetta for 1 minute.
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Add the peas.
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Add the cooked pasta to the frypan along with the pesto and toss well to combine, adding a little pasta water to loosen the sauce if required.
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Garish with basil leaves before serving and enjoying with family and friends!
