Orecchiette pasta with cauliflower, peas and mint

Orecchiette means 'little ears' - cute textured small bowl-shaped pastas designed to hold the yummy sauce. There are lots of versions of this recipe and mine is adapted from Matt Moran's version.  Easy to make, uses basic ingredients and I guarantee you will want seconds of this delicious comforting food!

Preparation  10 minutes
Cooking       15 - 20 minutes

Serves          4 plus seconds (maybe!)

Ingredients -  suggestion - add a bit more or less to your preference.

100 ml Australian Extra Virgin Olive Oil - half for crumbs, half for remainder.
50 gram  Japanese Panko Breadcrumbs
1 onion - diced
2 cloves garlic - crushed
400 gram Orecchiette pasta
1 cup of frozen peas - defrost for 5 minutes before adding    - you might like to add more
1/2 cauliflower  - cut into bite size pieces a bit smaller than the pasta
OPTION - 3 slices pancetta - diced   OR bacon - diced    OR  a little salami cut into very small pieces
75 gram butter - cubed
60 gram Parmesan cheese - finely grated  - half will be for garnish  - you may want more.
1/4 bunch mint leaves - finely sliced
Salt and Pepper
NB  save at least 1 cup of the cooked pasta water when draining the pasta.  You will need between 3 tablespoons to 1/2 cup usually.

Method

You will need saucepan for pasta and a frypan with a reasonable depth side - at least 2 inches deep.

Heat half the oil gently in the pan and add the breadcrumbs.  Stir well gently to coat through evenly and lightly brown.  Remove and place on kitchen paper until needed later.

Use a large saucepan and bring generous amount of salted water to the boil.
Add the pasta and cook for approx 12 minutes (check packet directions).
When cooked, drain well and be sure to reserve at least one cup of the pasta water.  

While the pasta is cooking:

Using the frypan again, heat the remaining oil and add the onion and  cauliflower pieces. Season with salt and pepper.  Cook for 5 - 7 minutes depending on the freshness and size. Stir regularly.
While the vegetables are cooking, add the pancetta or the meat choice that you are using. Cook well.
When almost golden and cooked, add the crushed garlic and peas - stir well.

Drain pasta and reserve the pasta water. The water will be needed later.

Add the pasta to the frypan and stir through gently.
Add butter and half the cheese and stir until melted.
Check for salt and pepper - adjust if necessary.

If it looks a little dry - add a little pasta water - gradually a tablespoon at a time until moist and glossy.

Stir through the breadcrumbs and mint.
Serve sprinkled with the remaining cheese.

                                                    Enjoy!    Colleen