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Pancetta, pea & asparagus orrechiette bake

A large dish with pancetta, pea & asparagus orrechiette bake

Pancetta, pea & asparagus orrechiette bake

Name: Pancetta, pea & asparagus orrechiette bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 300g dried orecchiette pasta; 80g frozen peas; 1 tbsp olive oil; 130g pancetta; 125g asparagus spears trimmed and cut into 4; 1 garlic clove finely sliced; 75g butter; 75g plain flour; 750g milk; 60g cheddar grated; 90g parmesan grated; 20g panko breadcrumbs

Suzanne Mulholland

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.7 out of 5.19 ratingsRate

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Try this delicious spring pasta bake recipe as a midweek family meal which freezes brilliantly. We’ve used orecchiette, but you can use whatever pasta you like

Freezable

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

300g dried orecchiette pasta
80g frozen peas
1 tbsp olive oil
130g pancetta
125g asparagus spears

trimmed and cut into 4
1 garlic clove

finely sliced
75g butter
75g plain flour
750g milk
60g cheddar

grated
90g parmesan

grated
20g panko breadcrumbs

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Nutrition: Per serving

kcal932
fat48g
saturates25g
carbs84g
sugars11g
fibre7g

high
protein38g
salt2.2g

Method

step 1

Bring a saucepan of salted water to the boil. Add the orecchiette and cook for 4 mins less than stated on the pack instructions. Add the peas for the final minute of cooking. Drain and set aside.
step 2

Heat the oil in a large frying pan over a medium heat. Add the pancetta and fry until golden, around 6 mins. Add the sliced asparagus and garlic, and cook for 2-3 mins, then tip everything into a bowl and set aside.
step 3

Melt the butter in the frying pan. Whisk in the flour and start to add the milk a little at a time, whisking well until you have a creamy sauce. Simmer for 3-4 mins until thickened. Remove from the heat and stir through the cheddar and 60g of the parmesan. Once melted and smooth, season the sauce to taste. Mix in the cooked pasta and the asparagus mixture. Spoon into an ovenproof dish (ours was 25 x 30cm). Scatter over the breadcrumbs along with the remaining parmesan.
step 4

If cooking immediately, heat the grill to high. Grill for 5-6 mins until golden and bubbling. Otherwise, leave to fully cool and cover well before freezing.

Recipe tip

To reheat
Defrost if frozen, then heat the oven to 200C/180C fan/gas 4. Bake for 25 mins until golden. Finish under a hot grill to crisp up the topping.

Recipe from Good Food magazine, June 2025

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A star rating of 4.7 out of 5.19 ratings

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