Sweet pea orecchiette with a cheese sauce in a white ceramic bowl with red detailing

Sweet pea orecchiette

Broken potatoes & grated pecorino

Sweet pea orecchiette with a cheese sauce in a white ceramic bowl with red detailing

30 mins

Not Too Tricky

serves 4

About the recipe

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.


nutrition per serving

577

Calories


15.9g

Fat


5.7g

Saturates


5g

Sugars


0.9g

Salt


21.9g

Protein


92.4g

Carbs


6.6g

Fibre


of an adult’s reference intake


Recipe From

5 Ingredients Mediterranean

5 Ingredients Mediterranean

By Jamie Oliver

Ingredients

600g potatoes

1 bunch of spring onions

320g frozen peas

300g dried orecchiette

80g pecorino cheese, plus extra to serve

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Season to perfection, and finish with an extra grating of pecorino and a drizzle of extra virgin olive oil, if you like.

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