Cook orzo according to package directions, adding peas in the last minute of cooking; drain, reserving 1/3 cup (75 mL) cooking liquid.

Meanwhile, in large skillet set over medium heat, cook bacon for 3 to 5 minutes or until crispy at edges. Using slotted spoon, transfer to paper towel–lined plate. Drain all but 1 tbsp (15 mL) fat in skillet.

Add fennel to skillet; cook for about 3 minutes or just until tender. Remove from pan; set aside. Add olive oil to skillet. Stir in mushrooms, onion, garlic and thyme; cook for about 5 minutes or until mushrooms are slightly softened.

Stir in reserved fennel, chili pepper, sun-dried tomatoes, salt and pepper; cook for 3 to 5 minutes or until mushrooms start to brown.

Add pasta, cooking liquid, peas, lemon juice and zest to skillet; cook for 2 to 3 minutes or until pasta is well coated. Stir in half of the Parmesan, and chives. Sprinkle reserved bacon and remaining Parmesan over top.