A cold-weather pasta dish perfect for the tail-end of winter. Enjoy this hearty dish for a weeknight dinner or lunch.
Serves 4
400g orecchiette
2 tbsp olive oil, plus extra
to serve
250g pancetta, cut into
batons
3 garlic cloves, sliced
2 tbsp thyme leaves
200g Swiss brown mushrooms,
sliced
½ cup dry white wine
½ cup chicken stock
2 x 400g can lentils, rinsed
and drained
parmesan, shaved, to serve
1 Cook pasta in a large pot of boiling salted water for 8-10 minutes, or until al dente. Set aside and keep warm.
2 Heat oil in a large frying pan over high heat. Add pancetta and cook for 2-3 minutes, or until golden. Add garlic, thyme, and mushrooms and cook for 2-3 minutes, or until golden.
3 Add white wine, chicken stock, and lentils and cook until warmed through. Add pasta back to the pan, season with sea salt and freshly ground black pepper, and toss to combine.
4 Divide among 4 bowls, top with shaved parmesan, and drizzle with olive oil.
