Orecchiette with Pancetta

Ingredients

• Orecchiette Pasta

  Trader Joe's

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pancetta

  Marks & Spencer

  6 oz or 170g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Garlic

  Raw

  3 cloves, minced or 9g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Parmesan cheese

  Grated

  6 tbsp or 30g

• Parsley

  Raw

  3 tbsp or 11g

Directions

1. In a large pot of lightly salted boiling water cook the orecchiette according to the package instructions until al dente.
2. 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.
3. 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.