• Save to your scrapbook
  • Save to your scrapbook

    Orecchiette with Peas, Bacon and Sage

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Orecchiette with Peas, Bacon and Sage

    To make a vegetarian version of this dish, substitute little scraps of fried Halloumi cheese for the bacon.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 400g orecchiette pasta
    • Salt and freshly ground pepper
    • 400g fresh peas (about 1kg in pods)
    • 1 tbsp olive oil
    • 200g bacon lardons, finely chopped
    • 1 onion, finely chopped
    • 1 clove garlic, chopped
    • 10 sage leaves, very finely slivered, plus extra for garnishing
    • 2 tbsp grated Parmesan, plus extra to serve


    1. Bring a large pan of water to the boil, salt, and add the pasta. Cook according to packet instructions. Add the peas for the last 5 minutes of cooking time. Drain and return to the hot pan. Reserve the cooking water.
    2. Meanwhile, heat a large frying pan over a medium heat, add 1 tbsp oil and the bacon and onion. Fry gently for 15 minutes until the onions are soft and golden and the bacon is golden brown. Add the garlic and finely slivered sage and fry for 2-3 minutes more. Tip into the drained pasta and peas, add 2-3 tbsp of the hot pasta cooking water to lubricate and the 2 tbsp Parmesan and mix well. Serve immediately, garnished with more sage and Parmesan.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars