Orecchiette with Pancetta, Peas & Herbs


2 Garlic Cloves, minced
2 Tablespoons Butter
1 Tablespoon Olive Oil
4 oz. Pancetta
1 cup Frozen Peas
½ teaspoon Red Pepper Flakes
½ cup Freshly Grated Parmesan
Salt & Pepper to taste
2 Tablespoons Chopped Chives
2 Tablespoons Chopped Parsley
2 Tablespoons Chopped Mint or Basil
1 Pound Orecchiette


Heat butter and olive oil in a sauté pan add pancetta and cook over a medium heat until it is just starting to turn brown. About 4 minutes.

Add garlic and red pepper flakes and cook for a minute. Add peas, a teaspoon of salt and some freshly ground pepper, stir gently to coat.

Bring five quarts of water to a boil , add salt to taste. Add orecchiette and cook until al dente. Reserve a cup of the cooking water and drain pasta.

Add pasta to heated sauce. Mix well. If needed, add cooking liquid to better coat. Add cheese and the herbs and stir. Taste , salt and pepper as needed. Serve with more parmesan.