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What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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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