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No.1 Orecchiette500g
500gItem price
£2.75Price per unit
£5.50/kgA quick, throw-together dinner packed with flavour by Martha Collison. The toasted pine nuts make a great topping, but if you want to go all out, a perfectly crisped up piece of pancetta is unbeatable
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Bring a large saucepan of salted water to the boil, then cook the pasta according to pack instructions.
Slice the courgette into thick discs. Heat the oil in a deep, nonstick frying pan, then add the courgette. Try to spread the discs in an even layer over the base of the pan so they cook at the same rate. Allow to fry, unmoved, for 3-4 minutes, until the underside turns golden, then flip and brown the other side. Do this in batches if necessary.
Meanwhile, add the herbs, lemon zest and garlic to the courgettes and cook for 1 minute more to mellow the garlic.
Drain the pasta (reserving some of the cooking water), add to the pan, then toss to coat. Crumble in the goat’s cheese and add the lemon juice, along with a splash of the pasta water.
Stir well, until completely melted and smooth, adding extra pasta water if needed to make a runny sauce. Divide between bowls and top with the pine nuts and pancetta, if using, then serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 2,840kJ/ 680kcals |
---|---|
Fat | 36g |
Saturated Fat | 11g |
Carbohydrates | 62g |
Sugars | 5.2g |
Fibre | 5.2g |
Protein | 23g |
Salt | 0.5g |
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63p each est.Price per unit
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