The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

May 2010

You might also like...

Winter flavours


Bodega's fish fingers

Spicy soups from around the world


Prawns with black beans, chorizo and chipotle

Brussels sprout recipes


Bodega's pork belly and bullhorn peppers

Christmas in July recipes


Mulled white wine

Recipes with lime


Pork chops with fennel

Rice pudding recipes


La bistecca di Dianne

Warming broth recipes


Japanese mustard-miso roasted beef fillet

Best winter breakfast recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.