Wednesday, July 30, 2014

Recipe: Spelt Orecchiette con pancetta

Last week I've made this delicious pasta. It was super simple and very fast, I love that!

What you need for 2 servings:
  • 200 g spelt orecchiette (mini shell pasta)
  • 10 slices of pancetta
  • 150 g frozen peas
  • 10 cherry tomatoes
  • small bunch fresh mint
  • 2 tbsp crème fraîche 
  • 1/2 lemon
  • freshly ground sea salt and black pepper
  • 100 g Parmesan cheese
  • olive oil 
  • roasted pine nuts

What you do: 
  • Cook the spelt orecchiette according to the packet instructions.
  • Finely slice the bacon, Pick the mint and discard the stalk and chop them finely,  finely grate the Parmesan and quarter the cherry tomatoes.
  • Get a large frying pan over medium heat and add some olive oil, add the pancetta to the pan, sprinkle some black pepper over and fry until golden and crisp
  • When the pancetta is golden, add the frozen peas and stir them through. After a minute, add the crème fraîche and chopped mint to the pancetta and peas.
  • When the orecchiette is done, drain it in a colander over a large bowl, reserving some of the cooking water. Add the pasta to the frying pan. Take the half lemon and squeeze the juice over the pasta. 
  • The sauce should be creamy, but if it's to thick, add some of the cooking water to thin it out a bit, add the Parmesan cheese (save some for on top) and the cherry tomatoes and give it a good stir.
  • Divide the pasta between the plates and  top it of with more Parmesan cheese and the roasted pine nuts.


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