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.

Enjoy!