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 570 29%
Fat 15.9g 23%
Saturates 5.9g 30%
Sugars 4.9g 5%
Salt 1g 17%
Protein 21.8g 44%
Carbs 90.6g 35%
Fibre 6.3g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

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1¼ lbs potatoes
1 bunch of scallions
12 oz frozen peas
10 oz dried orecchiette
3 oz pecorino cheese, plus extra to serve

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5 Ingredients Mediterranean

By Jamie Oliver

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Method

Peel the potatoes and chop into ½-inch cubes, trim and slice the scallions, then place in a large non-stick frying pan on a high heat with 2 tablespoons of olive oil and 1 cup 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 package instructions, then drain, reserving a cupful 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.