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Pea, pancetta and mint orecchiette

Australian Gourmet Traveller fast recipe for pea, pancetta and mint orecchiette.
Pea, pancetta and mint orecchiette

Pea, pancetta and mint orecchiette

Amanda McLauchlan

This dish has a soupy broth, perfect for when the weather turns cooler.

Ingredients

Method

Main

1.Cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), drain and return to pan.
2.Meanwhile, heat olive oil in a frying pan over medium-high heat, add pancetta, shallot and garlic, stirring occasionally until shallot is tender and pancetta is crisp (3-4 minutes). Add stock and lemon rind, season to taste and bring to boil. Add peas, cook until just tender (1-2 minutes), remove from heat. Add to pasta with lemon juice, season to taste, toss to combine, add mint and pecorino, toss to coat. Serve immediately with extra olive oil, if desired, and extra pecorino.

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