Orecchiette with Zucchini and Pancetta
Quick, easy and packed with flavour this is the perfect dish for a Summer’s day with all the family.
- 2 large zucchini, sliced into thin rounds
- 4 cloves garlic, minced
- 1/2 lb/100g pancetta
- Extra virgin olive oil
- Salt & pepper
- 1 lb/500g orecchiette
- 1 cup/100g parmesan cheese
- Fresh basil, torn
- Bring a large pot of salted water to the boil.
In a frying pan add the pancetta with a little oil and fry until crisp around 5 minutes. Add the zucchini for a further few minutes. Then add the sage and garlic and cook until garlic is golden. Season with salt and pepper and mix well.
Cook the pasta until al dente then add to the pan with pancetta and zucchini and combine. Sprinkle on top parmesan cheese and drizzle extra virgin olive and mix well. Buon appetito…