Blt Orecchiette Pasta
- 14 oz orecchiette (ear-shaped pasta)
- 2 tbsp olive oil
- 10 slices pancetta, coarsely chopped
- 4 None green onions, chopped
- 9 oz cherry tomatoes, halved
- 1 clove garlic, minced
- 1/2 head baby Romaine lettuce, chopped
- 1/2 cup basil leaves
- 1/3 cup finely grated Parmesan cheese
- None None Sea salt, cracked black pepper, to taste
- Cook orecchiette in a large saucepan of boiling salted water according to package directions. Drain; reserve 1/3 cup pasta water.
- Heat oil in a large skillet on medium-high heat. Cook pancetta for 5 mins. Add onions, tomatoes and garlic; cook a further 2-3 mins, until tomatoes begin to soften. Add pasta water; shake pan over the heat for 1-2 mins, to emulsify sauce.
- Place pasta in a serving bowl. Add pancetta and tomato mixture with the pan juices. Add lettuce, basil and most of the Parmesan cheese. Toss well to coat. Season with salt and pepper. Sprinkle with remaining Parmesan cheese to serve.
orecchiette, olive oil, pancetta, green onions, cherry tomatoes, clove garlic, basil, parmesan cheese, salt
Taken from recipes-plus.com/api/v2.0/recipes/30618 (may not work)