- 4
Ingredients
- 1 pound orecchiette
- 1 tablespoon extra-virgin olive oil
- 6 ounces pancetta, finely diced
- 2 cups fresh peas (or defrosted frozen peas)
- 1 garlic clove, minced
- 1/2 teaspoon red chili flakes
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups pea shoots, loosely packed
- 1/3 cup finely grated Pecorino Romano cheese, plus extra for garnish
- 2 tablespoons finely chopped fresh mint
Preparation
Step 1
Bring a large pot of salted water to a rolling boil. Add orecchiette and cook until al dente according to package instructions. Drain.
While the pasta is cooking, heat oil in a skillet over medium-high heat. Add pancetta. Sauté until colored and lightly golden, about 3 minutes. Transfer to a plate lined with a paper towel. Drain all but 1 tablespoon fat from the skillet. Add fresh peas (if using), garlic and red chili flakes. Sauté until fragrant, 1 minute. Return pancetta to the pan. Add cream, stock, salt and pepper. Bring to a boil, then reduce heat. Simmer until cream is slightly reduced and thickened, and peas are tender, about 8 to 10 minutes. (If using defrosted frozen peas, add to the cream after it is reduced and thickened and simmer until peas are heated through). Remove from heat and add the orecchiette to the skillet. Stir to combine. Add the pea shoots, half of the cheese and mint and stir again. Serve immediately with additional cheese for garnish.