Ditalini and Peas in Parmesan Broth

Name: Ditalini and Peas in Parmesan Broth
Ingredients: 4 oz. (113 g) bacon (about 3 thick slices), chopped; 1 medium fennel bulb, roughly chopped (fronds and all); 1 large yellow onion, roughly chopped; 5 garlic cloves, smashed; 6 cups (1.4 L) unsalted chicken or vegetable broth, homemade or store-bought; 12 oz. (about 2 cups/340 g) Parmesan rinds; ½ bunch (1½ oz./43 g) fresh parsley; 1 Tbsp. black peppercorns; 2 dried bay leaves; 2 dried shiitake mushrooms; ¾ cup (80 g) finely grated Parmesan, plus more for serving; Kosher salt; 8 oz. (227 g) dry ditalini; 8 oz. (227 g) fresh or frozen peas; Extra-virgin olive oil, for coating the pasta and peas and to garnish; Zest of 1 lemon; Freshly cracked black pepper, to taste