Sweet pea orecchiette

Name: Sweet pea orecchiette
Total time: 30 min
Yield: 4
Cuisine: italian

Broken potatoes & grated pecorino

Vegetarianv

“My family love the southern Italian orecchiette pasta shape – perfect for catching the gorgeous sweet peas – and the double carb hit of diced potato with tangy pecorino and olive oil is blissful. ”

Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Italian Potato Mains

Nutrition per serving

Calories 577 29%
Fat 15.9g 23%
Saturates 5.7g 29%
Sugars 5g 6%
Salt 0.9g 15%
Protein 21.9g 44%
Carbs 92.4g 36%
Fibre 6.6g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Method

Ingredients

US
Metric

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

600g potatoes
1 bunch of spring onions
320g frozen peas
300g dried orecchiette
80g pecorino cheese, plus extra to serve

Tap For Method

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Peel the potatoes and chop into 1cm cubes, trim and slice the spring onions, then place in a large non-stick frying pan on a high heat with 2 tablespoons of olive oil and 250ml of boiling kettle water. Reduce to a simmer, then cover and cook for 15 minutes, or until the potatoes are just tender, adding the peas for the last 5 minutes, stirring occasionally. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Tip the drained pasta into the pea and potato pan, finely grate in the pecorino, then toss together, adding splashes of cooking water to loosen, if needed. Season to perfection, and finish with an extra grating of pecorino and a drizzle of extra virgin olive oil, if you like.