Browse All Recipes

Crushed pea orecchiette with pancetta and sage

Australian Gourmet Traveller pasta recipe for crushed pea orecchiette with pancetta and sage.

By Gourmet Food Team
  • Serves 4
  • 20 mins preparation
  • 15 mins cooking
Crushed pea orecchiette with pancetta and sage
Crushed pea orecchiette with pancetta and sage

Ingredients

  • 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 chicken stock (1 cup)
  • 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

Main
  • 1
    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.
  • 2
    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.