Penne with Pancetta, Peas and Almonds

Ingredients

• • ¾ lb (340 g) penne
  • 4 oz (115 g) pancetta, diced
  • 1 tbsp (15 ml) olive oil, plus more for serving
  • 1 fennel bulb, thinly sliced on a mandoline
  • 1 cup (250 ml) low-sodium chicken broth
  • 1 cup (150 g) frozen green peas, thawed
  • ½ cup (35 g) fresh Parmesan cheese, finely grated
  • 1 lemon, zest finely grated
  • ¼ cup (45 g) roasted almonds, chopped
  • Fresh Parmesan shavings, to taste
  • 2 tbsp fennel fronds