Pea, pancetta and mint orecchiette
Australian Gourmet Traveller fast recipe for pea, pancetta and mint orecchiette.
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Ingredients
- 400 gm dried orecchiette
- 2 tbsp extra-virgin olive oil, plus extra (optional) to serve
- 100 gm flat pancetta, cut into lardons
- 2 golden shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 450 ml chicken stock
- 1 lemon, finely grated rind and juice only
- 300 gm frozen peas, defrosted
- ½ cup (loosely packed) mint leaves, coarsely chopped
- 40 gm finely grated pecorino, plus extra to serve
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