Crushed pea orecchiette with pancetta and sage

AT A GLANCE

  • Serves 4 people

  • 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.

Topics:

PARMESAN, MAIN, PEAS, PASTA, ITALIAN, PANCETTA, SAGE, WINTER

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

View Full Site