400 gmdried orecchiette2 tbspextra-virgin olive oil, plus extra (optional) to serve100 gmflat pancetta, cut into lardons2golden shallots, thinly sliced2garlic cloves, finely chopped450 mlchicken stock1lemon, finely grated rind and juice only300 gmfrozen peas, defrosted½ cup(loosely packed) mint leaves, coarsely chopped40 gmfinely grated pecorino, plus extra to serve
Cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), drain and return to pan.
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.