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Orecchiette with Vegetables

  • 2 Tbsp. olive oil
  • 1 onion finely chopped
  • 100 grams bacon, diced
  • 1 stalk celery diced
  • 1 garlic finely chopped
  • 2 medium potatoes, diced
  • 1 tin chopped tomatoes, (400 g )
  • 500 milliliters chicken or vegetable stock
  • salt and ground pepper
  • 200 grams frozen peas
  • 300 grams orecchiette
  • 2 Tbsp. chopped parsley
  • grated Parmesan to serve

Add onion and bacon and cook for 3 minutes. Add celery and garlic and cook for 1 minute. Then add the potatoes, tomatoes, stock and enough water just to cover ingredients. Bring to the boil, reduce heat to a simmer and cook for 10 minutes. Season to taste. Add the peas and pasta. Simmer for about 12 minutes or until the pasta is al dente. Making sure the pasta and vegetables are just covered with liquid, adding more water if necessary, to prevent sticking to base of the saucepan. Ladle pasta and broth into serving bowls, scatter over the parsley and pass around the Parmesan and crusty bread to serve. Try it with a full bodied chardonnay. Note: Substitute orecchiette (ear shaped) with farfalle (bowl) or penne pasta. You could omit the onion and celery; substitute with a leek, washed and finely sliced. Cook the leek with the bacon.

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