Pea, pancetta and mint orecchiette | Gourmet Traveller

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