Orecchiette with mushrooms, peas and pancetta
Aug 09, 2011 2:00pm- 15 mins cooking
- Serves 6
Print
Ingredients
Orecchiette with mushrooms, peas and pancetta
- 500 gram orecchiette
- 2 tablespoon extra virgin olive oil
- 150 gram pancetta, cut into thin pieces
- 4 clove garlic, chopped finely
- 250 gram swiss brown mushrooms, sliced thinly
- 1 cup (120g) frozen peas
- 2 tablespoon lemon juice
- 1 teaspoon finely grated lemon rind
- 3/4 cup (60g) finely grated parmesan cheese
- 1/2 cup coarsely chopped parsley, optional
Method
Orecchiette with mushrooms, peas and pancetta
-
1Cook pasta in plenty of rapidly boiling, well-salted water until tender. Drain, reserving 1/2 cup of cooking water.
-
2Meanwhile, heat half the oil in a frying pan over medium-high heat, add pancetta. Cook, stirring frequently, 5 minutes, or until pancetta is crisp. Remove with a slotted spoon. Drain on absorbent paper.
-
3Reduce heat to medium and add remaining oil. Add garlic to pan, cook, stirring, 2 minutes. Add mushrooms, cook, further 2 minutes, or until mushrooms are browned. Stir in peas, juice and rind, heat through.
-
4Add drained pasta, stirring well to combine. Remove from heat, stir in parmesan and add some of the reserved cooking water to help amalgamate the sauce with the pasta. Stir in parsley. Serve immediately.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020