Pancetta wrapped scallops over garlic herb angel hair with peas and pancetta bites

 I came up with this pasta dish while getting inspiration from Pinterest and Skinnytaste for our Tuesday night dinner. With only a few ingredients needed from Whole Foods, most were found in my kitchen.

Slices of Pancetta
Angel hair pasta
Parsley, chopped 3/4 cup
Peas, 1 cup
Olive Oil
Salt and Pepper
Red pepper flakes
Half pound of large Scallops
In a small saucepan, add olive oil, salt, pepper and garlic on medium heat. Stir and add parsley and red pepper flakes.When the angel hair is finished, add the garlic olive oil sauce to the drained angel hair. Keep a cup of the pasta water to help loosen up the noodles if needed. 
Loosely chop a few slices of pancetta and put in oven at 350 degrees for about 10 minutes until crisp. With the remaining slices, wrap each scallop with the pancetta and season with salt and pepper. Add to another saucepan that has been heated with olive oil, butter, and garlic. Let cook on each side for about 2 minutes. Cook peas according to the bags directions and add them to the pasta dish along with the crispy pieces of pancetta. Place each pancetta wrapped scallop on top of the bed of pasta.