Orecchiette with Roast Tomatoes and Pecorino and Cream Sauce

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Name: Orecchiette with Roast Tomatoes and Pecorino and Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 250 grams Cherry tomatoes; 1/4 cups Fresh basil; 1 teaspoon Dried oregano; 240 grams Frozen Peas; 600 grams Pasta Orecchiette; 350 grams Pancetta; 750 ml Cream; 200 grams Pecorino cheese; 100 grams Pine nuts

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INGREDIENTS

250 grams Cherry tomatoes
1/4 cups Fresh basil
1 teaspoon Dried oregano
240 grams Frozen Peas
600 grams Pasta ; Orecchiette
350 grams Pancetta
750 ml Cream
200 grams Pecorino cheese
100 grams Pine nuts

Servings

INSTRUCTIONS

Preheat the oven to 180C (fan).

Place the tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Scatter over half of the basil leaves all of the half the oregano.

Blanch the peas in a saucepan of boiling water for 4-5 minutes, or until almost cooked. Drain.

Cook the orecchiette in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, then return to the pan and drizzle with a little olive oil. Cover and keep warm.

Meanwhile, heat 1 tablespoon olive oil in a large frying pan over a medium heat. Add the pancetta and cook until golden and crispy. Pour in the cream and stir to coat, then add the pecorino and season with a little salt and decent amount of pepper. Cook for 10 minutes over a low heat to allow the flavors to infuse and the liquid to reduce by one-third, then add the peas and orecchiette and stir to coat.

Transfer to a large serving platter and scatter the roast tomatoes and pine nuts, garnish with the remaining basil. Drizzle with extra virgin olive oil and serve immediately.

NOTES

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Orecchiette with Roast Tomatoes and Pecorino and Cream Sauce

250 grams Cherry tomatoes
1/4 cups Fresh basil
1 teaspoon Dried oregano
240 grams Frozen Peas
600 grams Pasta Orecchiette
350 grams Pancetta
750 ml Cream
200 grams Pecorino cheese
100 grams Pine nuts

Preheat the oven to 180C (fan).

Place the tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Scatter over half of the basil leaves all of the half the oregano.

Blanch the peas in a saucepan of boiling water for 4-5 minutes, or until almost cooked. Drain.

Cook the orecchiette in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, then return to the pan and drizzle with a little olive oil. Cover and keep warm.

Transfer to a large serving platter and scatter the roast tomatoes and pine nuts, garnish with the remaining basil. Drizzle with extra virgin olive oil and serve immediately.

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Nutrition

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Serving Size: 1 Serving (565g)
Recipe Makes: 4 Servings

Calories: 1406
Calories from Fat: 852 (61%)

Amt Per Serving		% DV

	Total Fat 94.6g	126 %
	Saturated Fat 36.2g	181 %
	Monounsaturated Fat 32.6g
	Polyunsanturated Fat 15.8g
Cholesterol 286.2mg		88 %
Sodium 907.5mg		31 %
Potassium 1068.3mg		28 %
Total Carbohydrate 103.3g		30 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 98.8g
Protein 39.1g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1406

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