Spaghetti with pea pesto, hot coppa, snap peas and cherry tomatoes

Slice the coppa and prep the garlic and snap peas.

Heat a bit of oil in a pan and crisp the coppa, rendering out excess fat.

Add the snap peas and garlic and saute a couple of minutes for colour.

Boil the spaghetti and reserve some of the water when straining.

In a large bowl toss the pasta with the snap peas and garlic in the fat, a spoonful or two of pea pesto and pasta water to make a cohesive sauce; add chopped cherry tomatoes.

Plate and sprinkle with more parm.