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Orecchiette with Vegetables

2 Tbsp. olive oil
1 onion finely chopped
100 g bacon, diced
1 stalk celery diced
1 garlic finely chopped
2 medium potatoes, diced
1 tin chopped tomatoes, (400 g )
500 ml chicken or vegetable stock
salt and ground pepper
200 g frozen peas
300 g orecchiette
2 Tbsp. chopped parsley
grated Parmesan to serve

Add onion and bacon and cook for 3 minutes. Add celery and garlic
and cook for 1 minute. Then add the potatoes, tomatoes, stock and
enough water just to cover ingredients. Bring to the boil, reduce
heat to a simmer and cook for 10 minutes. Season to taste. Add the
peas and pasta. Simmer for about 12 minutes or until the pasta is
al dente. Making sure the pasta and vegetables are just covered
with liquid, adding more water if necessary, to prevent sticking
to base of the saucepan. Ladle pasta and broth into serving bowls,
scatter over the parsley and pass around the Parmesan and crusty
bread to serve. Try it with a full bodied chardonnay.

Note: Substitute orecchiette (ear shaped) with farfalle (bowl) or
penne pasta. You could omit the onion and celery; substitute with
a leek, washed and finely sliced. Cook the leek with the bacon.


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