Ingredients For the Pesto 250 g sun dried tomatoes in oil, undrained
2 cloves garlic
1 - 2 tbsp capers, drained
Up to 1 tbsp white wine vinegar
1 tbsp pine nuts
4 tbsp cashew nuts
For the Pancetta and Pecorino Cakes 100 g pancetta
220 g self raising flour
25 g butter
75 g Pecorino cheese, grated
150 ml milk, plus a bit for glazing
1 tbsp tomato sauce
1 tsp Worcestershire sauce
200 - 250 g farfalle
3 tbsp pesto
Method For the pesto
Put all the ingredients into a blender and blender until fairly smooth.
Put into a jar and seal.
For the pancetta and pecorino cakes
Grill the pancetta for about 4 minutes or until browned.
Leave to cool, and then chop into small pieces.
Preheat oven to 170° fan forced.
Put the flour and salt in a large bowl. Add half of the grated cheese.
Rub in the butter - it will not yet resemble a dough. Mix together the milk, tomato sauce, and Worcestershire sauce and add to the flour mixture, forming a soft dough.
Roll out the dough on a flat, slightly floured surface -I did this on a sheet of baking powder straight on the bench - roll to make an 18 cm circle.
Brush with a bit of milk and cut into eight wedges.
Put these wedges on a tray lined with baking paper.
Add the balance of the cheese on the top of each one. Bake in the preheated oven for about 15 - 20 minutes.
Meanwhile, cook the farfalle according to the packet instructions, and adding a bit of oil to the water before adding the pasta. This will avoid the pasta sticking to other pieces.
Drain, add some butter, and put some on each dinner plate.
Put two pancetta wedges on top of the farfalle.
Add some pesto on top of the wedges and a few dobs of it onto the pasta. I served the meal with a tomato and parsley salad.