Instructions: Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until tender but firm. Drain well and keep warm.

Meanwhile, heat the oil in a lg saute pan over high heat until hot. Add the peas, onions, and basil leaves, and cook, stirring, for 5 minutes. Add the wine and lemon juice, and cook for 3 minutes. Add the sauce and pepper flakes and bring to a simmer, stirring, until hot. Stir in the fontina cheese and cook for barely 30 seconds, until semi-melted.

Add the penne to the sauce and toss well. Taste and add salt if needed.

Serve at once in heated bowls, sprinkled with parmesan cheese.

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