From 'What Katie Ate'
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.
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|Serving Size: 1 Serving (565g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 1406
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