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Orecchiette with Pancetta

Updated February 23, 2016
(1 Votes)

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A quick and light pasta dish.

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time10 min

Cooking Time - Text10

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Moodstressed

Taste and Texturelight, salty, savory

Type of Dishdry pasta

Ingredients

  • 1 lb (450g) dried orecchiette pasta
  • 2 tbsp olive oil, plus more for drizzling
  • 6 oz (175g) pancetta, chopped
  • 2 zucchini, diced
  • 3 garlic cloves, chopped
  • ½ tsp crushed hot red pepper flakes
  • 1 cup thawed frozen peas
  • 6 tbsp freshly grated Parmesan
  • 3 tbsp chopped parsley
  • Salt and freshly ground black pepper

Instructions

Cook the orecchiette in a large pot of lightly salted boiling water according to the package instructions, until al dente.

Meanwhile, heat the oil in a large frying pan over medium heat. Add the pancetta and cook 5 minutes until lightly golden. Add the zucchini, garlic, and hot pepper and cook for 3 minutes, until the zucchini is crisp-tender. Stir in the peas and cook about 2 minutes.

Drain the pasta and return to its pot. Add the pancetta mixture and stir over low heat until combined. Off the heat, stir in the Parmesan and parsley, and season with salt and pepper.

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MaddyG: The ingredients should read 1/2 tsp of crushed hot red pepper flakes.

" ½ crushed hot red pepper " 1/2 teaspoon? 1/2 cup? 1/2 pound? Are these the flakes, or the jalapeno of your choice?

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