Preheat the oven to 180'C.
Peel and finely dice the shallots and the garlic.
Pick the leaves from parsley and chop them finely. Chop the black olives. Cut the cherry tomatoes into halves.
Thinly slice the smoked chicken. Place the pancetta slices between two baking trays and bake in the oven for 10 minutes or until crispy.
Place the pine nuts on separate baking sheet and cook for 7 minutes or until golden brown.
Cook the pasta in boiling water for 10 minutes or until soft.
Heat a sauce pan and add the olive oil. Cook the diced shallots until golden brown. Season with salt. Add the garlic, cherry tomatoes, black olives, sliced chicken and cook for a further 2 minutes. Add the white wine reduce by half. Whisk in the butter to make the sauce and add the peas and cooked tagliatelle.
Stir well and allow to come to boil.
Add the parsley and pine nuts and check the seasoning.
Serve while hot with slithers of crispy pancetta.
«The butter in this recipe can be replaced with creme fraiche for a creamier sauce.»