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Crushed pea orecchiette with pancetta and sage


You'll need

50 ml olive oil ¼ cup (loosely packed) sage 6 slices mild pancetta, coarsely torn ½ onion, finely chopped 2 garlic cloves, finely chopped ½ tsp dried chilli flakes 250 ml (1 cup) chicken stock 350 gm frozen peas, defrosted Finely grated rind and juice of 1 lemon 400 gm dried orecchiette 60 gm finely grated parmesan, plus extra to serve

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add sage and cook until crisp (1 minute), then remove with a slotted spoon and set aside. Add half the pancetta, cook until crisp (1-2 minutes), then remove with a slotted spoon and set aside. Add onion and garlic to pan, sauté until tender (2-3 minutes), add chilli and remaining pancetta and sauté until crisp (1-2 minutes). Add stock, simmer until reduced by one-third (2-3 minutes), add peas and cook until just tender (1-2 minutes). Remove from heat, add lemon rind and juice, season to taste, then process with a hand-held blender until coarsely chopped.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain and return to pan. Add pea mixture and parmesan, stir well to combine. Serve hot, scattered with crisp sage, reserved pancetta and extra parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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