Orecchiette with pesto, peas and pancetta

Ingredients

• Serves 4
• 1 lb (450 g) orecchiette pasta
• 1½ ounces (40 g) Parmesan
• 3 ounces (80 g) pine nuts
• 3 bunches of basil (2-3 firmly packed cups)
• 1 clove garlic
• ½ teaspoon salt, freshly ground pepper
• 6 tablespoons olive oil
• 12 thin slices of pancetta, chopped
• 1 cup (100 g) fresh shelled peas
• 1 bunch radishes, thinly sliced

Instructions

1. Toast the pine nuts in a dry pan on medium heat, this should take just a couple of minutes. Be careful, pine nuts toast very quickly! Remove from the pan and let cool.
2. Prepare the pesto. Remove the basil leaves from the stems, putting aside some of the smaller leaves for garnish. Put the rest of the leaves in the food processor along with the garlic clove, Parmesan, ½ the pine nuts and ½ teaspoon of salt. Pulse to blend the ingredients, then with the motor running add the olive oil in a constant stream. Continue until the pesto has a uniform consistency. The flavor of the pesto will develop as it sits. Let it rest 5 – 10 minutes in the food processor then taste and adjust the seasoning. Remove the pesto from the bowl of the processor and use right away or if making in advance, store pesto in the smallest possible container, pressing cling film over the surface before closing.
3. Peas should be quickly cooked in a minimum of unsalted water, (salt toughens the skin) so bring just enough water to cover the peas to a boil in a small pot. Add the peas, cook 1-2 minutes, then drain and refresh under cold water and set aside.
4. Cook the pancetta in a skillet over high heat until crisp. Using a slotted spoon, transfer to a piece of paper towel to drain.
5. Bring a large pot of salted water to the boil. Add the pasta and cook until tender but still firm to the bite. Drain and return the pasta to the cooking pot. Toss the pasta with enough pesto to coat, then add the pancetta, peas, ½ the sliced radishes and the rest of the pine nuts, toss again.
6. Transfer to a serving bowl and garnish with the remaining basil leaves and radishes. Serve hot or at room temperature.