Serves: 4 – 6
I found this recipe in the 2015 Gourmet Traveller Annual Cookbook.
Having not had pasta for months, I had a real hankering; keen to cook something that wasn’t entirely outrageous and thus setting me back two weeks of walking and running, this recipe was it and what a great recipe it is.
It is one of those nice and simple, nobody is going be upset, Sunday lunch pastas. It’s clean, fresh and children friendly. It certainly looks the part with a big salad or two and some crusty bread.
400gm dried spaghetti
50ml olive oil
80gm mild pancetta, diced
¼ onion, finely chopped
2 garlic cloves, finely chopped
50ml dry white wine
150ml chicken stock
250gm frozen peas
½ c coarsely torn mint, plus extra to serve
Finely grated pecorino pepato to serve
- Cook pasta in a large saucepan of boiling water until al dente. Drain and return to the pan with a tablespoon or two of the pasta water.
- Meanwhile, heat oil in large frying pan over a medium-high heat, add pancetta and cook until it starts to crisp (3 – 4 minutes). Add onions and garlic and sauté until tender (3 – 4 minutes). Deglaze the pan with wine, add stock and bring to a simmer. Add peas, simmer until tender (2 – 3 minutes), remove from the heat, season to taste and coarsely crush the peas.
- Toss pea mixture through pasta, season again if necessary and serve hot with pecorino pepato and extra mint.
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