ONE PAN PEA AND PANCETTA PASTA
This might look a bit spring-like but I assure you it’s warming and comforting. Like most autumnal food needs to be. Think of it as a risotto that doesn’t require 20 minutes or constant stirring and diligence. Simple and quick to make, this one-pan pasta using orzo pasta – you know the rice-shaped pasta. It requires half the cooking time as rice or pasta but equally as satisfying. Before you serve the pasta, taste to see if it requires salt. I haven’t added salt because the pancetta, broth and parmesan all are salty. Add salt according to your taste.
- 1 tablespoon olive oil
- 6 oz diced pancetta
- 1 small onion, diced
- 2 garlic cloves, finely grated
- 1 teaspoon freshly grated pepper
- Pinch of ground nutmeg
- 1 cup orzo pasta 6 oz
- 1/2 cup dry vermouth
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup finely grated parmesan cheese, plus extra for serving
- 1/4 cup coarsely chopped basil leaves, plus extra for serving
- 1 tablespoon lemon juice, plus extra wedges for serving
Heat the oil in a medium-sized skillet – preferably one with a lid, over medium heat. Add the pancetta and cook, stirring occasionally, for a few minutes until golden. Add the onion and garlic and cook, stirring occasionally, for 3 to 5 minutes until softened. Add the pepper and nutmeg; stir until combined.
Add the pasta and stir until well combined. Continue to stir for 1 to 2 minutes to toast the pasta a little. Add the vermouth and stir until the liquid has reduced by about half.
Add the broth. Stir and bring to a boil. Reduce the heat to medium-low. Cook, covered, for 5 minutes. Add the peas and stir to combine. Cover and cook for 3 to 5 minutes until the pasta is al dente, adding more hot broth if the pasta is sticking to the pan or there’s not enough liquid. You can also add a splash of boiling water instead of the extra broth.
Stir in parmesan, basil and juice. Taste to see if it needs salt. Spoon onto warm plates or into bowls. Top with extra parmesan, basil leaves and lemon wedges, if desired.
Calories: 592kcal | Carbohydrates: 52g | Protein: 21g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 1090mg | Potassium: 521mg | Fiber: 5g | Sugar: 6g | Vitamin A: 456IU | Vitamin C: 34mg | Calcium: 143mg | Iron: 2mg