->Orechiette 05 <-

2 Tbsp. olive oil

1 onion finely chopped

100 g bacon, diced

1 stalk celery diced

1 garlic finely chopped

2 medium potatoes, diced

1 tin chopped tomatoes, (400 g )

500 ml chicken or vegetable stock

salt and ground pepper

200 g frozen peas

300 g orecchiette

2 Tbsp. chopped parsley

grated Parmesan to serve

Add onion and bacon and cook for 3 minutes. Add celery and garlic

and cook for 1 minute. Then add the potatoes, tomatoes, stock and enough water just to cover ingredients. Bring to the boil, reduce

heat to a simmer and cook for 10 minutes. Season to taste. Add the

peas and pasta. Simmer for about 12 minutes or until the pasta is

al dente. Making sure the pasta and vegetables are just covered

with liquid, adding more water if necessary, to prevent sticking

to base of the saucepan. Ladle pasta and broth into serving bowls,

scatter over the parsley and pass around the Parmesan and crusty

bread to serve. Try it with a full bodied chardonnay.

Note: Substitute orecchiette (ear shaped) with farfalle (bowl) or penne pasta. You could omit the onion and celery; substitute with

a leek, washed and finely sliced. Cook the leek with the bacon.