Name: Orecchiette with pea, pancetta and prawn
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Ingredients: 2 tbsp extra virgin olive oil; 100g thinly sliced pancetta (see tip); 1 white onion, finely chopped; 4 cloves garlic, crushed; 2 cups frozen peas, thawed; 1 tbsp finely grated lemon rind; 1 cup (250ml) pouring cream; 400g orecchiette pasta; 40g unsalted butter, chopped; ⅓ cup (80ml) extra virgin olive oil; 400g green prawns, peeled, tails intact; 2 tbsp lemon juice; 2 tbsp chopped chives; Lemon wedges, to serve

Orecchiette with pea, pancetta and prawn

Quick pasta for an easy weeknight meal.

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Serves 4

Prep

10M

Cook

16M

Total

26M

Creamy, bright and full of texture, this pea, pancetta and prawn orecchiette is an easy pasta that feels made for warm, relaxed entertaining. Crisp pancetta brings a lovely salty crunch, while sweet peas, garlic and onion simmer into a silky cream sauce brightened with lemon rind. The orecchiette catches every bit of sauce, making each spoonful generous and flavour-packed. Finished with buttery pan-fried prawns, fresh lemon juice, chives and a squeeze of citrus at the table, it’s vibrant, comforting and ready in under 30 minutes – a simple yet impressive seafood pasta for any night of the week.

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Ingredients

2 tbsp extra virgin olive oil

100g thinly sliced pancetta (see tip)

1 white onion, finely chopped

4 cloves garlic, crushed

2 cups frozen peas, thawed

1 tbsp finely grated lemon rind

1 cup (250ml) pouring cream

400g orecchiette pasta

40g unsalted butter, chopped

⅓ cup (80ml) extra virgin olive oil

400g green prawns, peeled, tails intact

2 tbsp lemon juice

2 tbsp chopped chives

Lemon wedges, to serve

Method

Heat half the oil in a large, deep-sided frying pan over medium heat. Add pancetta and cook for 3–4 minutes, turning until crisp. Remove and set aside.

Add onion and garlic to the pan, reduce heat to low and cook for 4–5 minutes, or until softened. Add peas and cream, bring to a simmer, reduce heat and cook for 2 minutes, or until peas are just tender.

Meanwhile, cook pasta in salted boiling water for 10–12 minutes, or until al dente. Drain.

Heat butter and remaining oil in a large frying pan over high heat. Season prawns, add to the pan and cook for 3–4 minutes, turning, until they change colour and are just cooked. Take off heat, add lemon juice and swirl to coat.

Divide pasta between bowls, serve with prawns, pancetta, chives and lemon.

TIP You can use thick streaky bacon instead of pancetta.

“Pan-fried prawns, sweet peas and a creamy sauce tossed through orecchiette — the perfect pasta to catch every bit of flavour” Jessica Brook

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Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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