5 Ingredients Mediterranean
By Jamie Oliver
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.
Recipe From
Ingredients
600g potatoes
1 bunch of spring onions
320g frozen peas
300g dried orecchiette
80g pecorino cheese, plus extra to serve
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.
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