GOURMET FAST
Pea, pancetta and mint orecchiette

Pea, pancetta and mint orecchiette

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

Serves 4



400 gm   dried orecchiette
2 tbsp   extra-virgin olive oil, plus extra (optional) to serve
100 gm   flat pancetta, cut into lardons
2   golden shallots, thinly sliced
2   garlic cloves, finely chopped
450 ml   chicken stock
1   lemon, finely grated rind and juice only
300 gm   frozen peas, defrosted
½ cup   (loosely packed) mint leaves, coarsely chopped
40 gm   finely grated pecorino, plus extra to serve


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.


RECIPE Emma Knowles PHOTOGRAPHY Amanda McLauchlan STYLING Emma Knowles


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