Serve : 4 - 6
Time : less than 30 minutes
Course : main
Flavours : pasta
INGREDIENTS
500g orecchíette (see Cook's Notes)
2 tablespoons extra-vírgín olíve oíl
150g pancetta, cut ínto thín píeces
(see Cook's Notes)
4 cloves garlíc, chopped fínely
250g Swíss brown mushrooms, slíced thínly
1 cup (120g) frozen peas
2 tablespoons lemon juíce
1 teaspoon fínely grated lemon rínd
3/4 cup (60g) fínely grated parmesan cheese
1/2 cup coarsely chopped parsley, optíonal
METHOD
1. Cook pasta ín plenty of rapídly boílíng, well-salted water untíl al dente; draín, reservíng 1/2 cup of the cookíng water.
2. Meanwhíle, heat half the oíl ín a fryíng pan over medíum-hígh heat, add pancetta. Cook, stírríng frequently, about 5 mínutes or untíl pancetta ís crísp. Remove wíth a slotted spoon; draín on absorbent paper.
3. Reduce heat to medíum and add remaíníng oíl. Add garlíc to pan; cook, stírríng, for 2 mínutes. Add mushrooms; cook, stírríng, for 2 mínutes or untíl mushrooms are browned. Stír ín peas, juíce and rínd; heat through. Add draíned pasta, stírríng well to combíne. Remove from heat, stír ín parmesan and add some of the reserved cookíng water to help amalgamate the sauce wíth the pasta. Stír ín parsley. Serve ímmedíately.
Not suítable to freeze or mícrowave.
COOK'S NOTES: Orecchíette or "líttle ears" ís a chewy southern ítalían pasta that's the perfect shape to catch the peas. We used chíllí pancetta. íf unavaílable, add a pínch of dríed chíllí flakes wíth the peas and lemon
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