A quick and light pasta dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb (450 g) dried orecchiette pasta||1/2 crushed hot red pepper flakes|
|2 tbsp olive oil, plus more for drizzling||1 cup thawed frozen peas|
|6 oz (175 g) pancetta, chopped||6 tbsp freshly grated Parmesan|
|2 zucchini, diced||3 tbsp chopped parsley|
|3 garlic cloves, chopped||salt and freshly ground black pepper|
In a large pot of lightly salted boiling water cook the orecchiette 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 flakes 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. Remove from heat and stir in the Parmesan and parsley. Season with salt and pepper and serve immediately.
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