Chicken broth with orecchiette, pancetta & peas
This small, ear-shaped pasta works well in soups, try it in olive's speedy Italian broth
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- Cook the shallots and pancetta in a little olive oil until softened. Add the chicken stock and pasta, and cook for about 8-10 minutes or until pasta is tender. Add the peas and cook for 2-3 minutes. Serve in bowls with parmesan if you like and some crusty bread on the side.
PER SERVING
291 kcalories, protein 22.5g, carbohydrate 21.1g, fat 12.9 g, saturated fat 5.1g, fibre 4.2g, salt 2 g
Recipe from olive magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2155667/
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Ingredients
- 2 shallots , finely chopped
- 70g pancetta cubes
- olive oil
- 750ml chicken stock
- 50g orecchiette
- 50g frozen peas
- parmesan , to serve (optional)
- crusty bread , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- 2 shallots , finely chopped
- 70g pancetta cubes
- olive oil
- 750ml chicken stock
- 50g orecchiette
- 50g frozen peas
- parmesan , to serve (optional)
- crusty bread , to serve
PER SERVING
291 kcalories, protein 22.5g, carbohydrate 21.1g, fat 12.9 g, saturated fat 5.1g, fibre 4.2g, salt 2 g
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25 July 2012
Beth rated and commented on this recipe
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