Pancetta, Pea and Asparagus Orrechiette Bake | Cherrypick · Cherrypick
Try this delicious spring pasta bake recipe as a midweek family meal, which freezes brilliantly. We’ve used orecchiette, but you can use whatever pasta you like
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Ingredients
- 80g Frozen Peas
- 300g Dried Orecchiette Pasta
- 1tbsp Olive Oil
- 75g Plain Flour
- 125g Asparagus Spears, trimmed and cut into 4
- 1garlic clove Finely Sliced
- 75g Butter
- 130g Pancetta
- 750g Milk
- 60g Cheddar, grated
- 90g Parmesan, grated
- 20g Panko Breadcrumbs
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