500 g Orecchiette Pasta
1 Spanish onion, thinly sliced
2 cloves of garlic, peeled and finely sliced
200 g fresh peas
1 bunch fresh mint, roughly torn
200 g Meredith Chevre
200 g Pancetta, diced
Sea salt and freshly ground black pepper
2 Tbs spoon extra virgin olive oil
Cook pasta as per packet instructions, drain and set aside.
While the pasta is cooking, heat olive oil in a pan and add pancetta. Brown until crispy and add spanish onion and garlic to caramelise.
Add pasta and peas and toss to combine.
Continue to heat through and add Chevre, toss to combine.
Finally, add mint and season to taste.
Serve with crusty bread and some more Chevre and mint to garnish.
Credits: Farmgate Cheese