Winter Pasta with Lentils and Pancetta is perfect for a cold-weather meal.
Enjoy this hearty dish for a weeknight dinner, and the leftovers make a great lunch option.
This pasta recipe uses a few pantry staples to create a delicious, comforting meal bursting with flavour. Orecchiette pasta is shaped like small ears, hence the name “orecchiette,” which means “little ears” in Italian.
Winter Pasta with Lentils and Pancetta Recipe
Serves 4
Ingredients:
400g orecchiette pasta
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
Method:
Cook pasta in a large pot of boiling salted water for 8-10 minutes, or until al dente. Set aside and keep warm.
Heat oil in a large frying pan over high heat. Add pancetta and cook for 2-3 minutes, or until golden. Toss in garlic, thyme, and mushrooms and cook for 2-3 minutes, or until golden.
Add white wine, chicken stock, and lentils and cook until warmed through. Combine pasta back to the pan, season with sea salt and freshly ground black pepper, and toss to combine.
Divide among 4 bowls, top with shaved parmesan, and drizzle with olive oil.
