Bursting with fresh, vibrant flavours, this light and refreshing dish with pancetta and peas is the perfect dish to savour on those sunny summer evenings! 🍝 Ingredients (serves 4): 320g Barilla Orecchiette 2 tbsp extra virgin olive oil 200g cubed pancetta 1 onion, finely chopped 1⁄2 tsp chilli flakes 320g frozen peas 250ml vegetable stock 50g pecorino cheese, grated sea salt and freshly ground black pepper 3 tbsp mint leaves, chopped Method: 1. Bring a pot of salted water to a boil and cook the orecchiette according to package instructions. 2. Drain and reserve 150ml of the cooking water. 3. Heat a large skillet until hot, add the extra virgin olive oil and pancetta to the pan and cook for 3- 4 minutes on a medium heat until crispy and the fat has rendered out. 4. Add the onions and chilli flakes and cook for another 2 minutes. 5. Stir in the peas and vegetable stock, bring to a simmer and cook for 2-3 minutes until the peas are tender. 6. Stir in 3⁄4 of the pecorino and 2/3 ...