Baby courgette, chestnut mushrooms and pancetta linguini
Fresh linguini with baby courgettes, chestnut mushrooms and pancetta, a super delicious pasta recipe made with homemade tomato juice and topped with an indulgent sprinkle of parmesan cheese.
Place a pot with sufficient water to cook the pasta over heat and cook the pasta for 2 min. It will cook for another minute or two at the end in a sauce so bear this in mind. I can't eat a pasta that's been overly cooked. It has to be al dente.
Meanwhile let’s make the sauce by place a pan over a medium heat and when hot add the pancetta, cook for 1 min and throw in the crushed and finely chopped garlic and the mushrooms all chopped nicely. Cook for another minute or two stirring a couple of times.
Add the chopped baby courgettes and some freshly ground black pepper and the chilli if you choose to use. I don't add salt as pancetta is normally pretty salty. Cook for 2 more minutes.
Add the tomato juice and let it simmer and reduce for 4-5 minutes. Because my tomato juice is fairly runny I put the pasta to cook it straight into this pasta sauce and the pasta cooks and soaks in all those juices. If you use a thicker version of a tomato sauce you will not need to do this. Just add the pasta that’s been boiled/cooked separately and toss in for a minute .