Combine the split peas, basil, garlic, lemon juice, pine nuts, salt, pepper and water in a food processor.

With the food processor running, slowly drizzle in the olive oil. Stop and scrape down the sides as needed until the pesto is smooth.

Transfer pesto to a bowl and stir in parmesan cheese.

Store in an airtight container in the refrigerator until ready to use on the pasta (you can make this ahead of time if desired).

Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente, follow package directions for cook time (usually about 9 minutes for Gemelli).

Meanwhile, heat a small skillet over medium-high heat. Once hot, add chopped pancetta and cook until browned a crispy. Drain on a paper towel lined plate and set aside.

Once pasta is cooked, strain, reserving about 1 cup cooking liquid.

Place the pesto in the bottom of a large bowl. Add strained pasta to the bowl and toss until combined adding as much of the cooking liquid as necessary for desired consistency.

Fold in the cooked pancetta and spoon into serving bowls. Top with parmesan,a poached egg and a pinch of red pepper flakes.