1. Heat a large pan of water to boiling and cook the penne pasta for 10 mins (see pack for further cooking instructions)
  2. While pasta is cooking heat a large frying pan, add olive oil and brown off the pancetta. Add pheasant and fry for a further 2 mins until cooked. Mix in the green pesto paste and remove from heat.
  3. Mix diced cherry tomatoes and croutons in bowl.
  4. When penne is cooked, strain off water and add to the pheasant in the frying pan. Stir thoroughly.
  5. When serving, top with the diced tomato and croutons, finishing with the grated parmesan cheese and a drizzle of olive oil.