Pea, Pancetta and Mint Orecchiette

Cook the orecchiette according to packet instructions. Add the peas and snow peas to the pasta cooking pan about 4 minutes before pasta is cooked.

While the pasta is cooking, add the olive oil into a large frying pan over a medium high heat. Add the garlic, shallot and pancetta and fry until shallots have softened and bacon begins to colour.

Once the pasta has cooked, drain the pasta and peas, reserving ½ cup of the cooking water.

Add the cooked pasta and peas into the frying pan, along with the reserved cooking water. Reduce to low. Add the ricotta, lemon zest and juice, mint.