Nigel Slater’s orecchiette with peas

A simple dish of fresh peas and pasta with the crunch of pancetta
Put a deep pan of vegetable stock on to boil (you can use water at a push) and salt it lightly. You will need 300g of peas, shelled weight. Keeping a handful of raw peas to one side, cook the rest in the boiling water for 5-7 minutes, depending in their size. Continue reading...