Simple Pea Orecchiette
Simple Pea Orecchiette



  • 600g potatoes, peeled and cut into 1cm cubes
  • 1 bunch of spring onions, sliced
  • 320g frozen garden peas
  • 300g dried orecchiette pasta
  • 90g pecorino, grated
  • Heat a splash of olive oil in a pan and toss in the potato cubes to cook for 1 minute. Add 250ml of boiling water, reduce to a simmer and cook - covered - for 15 mins or until the potatoes are just tender. Add the peas for the last 5 mins of the cooking time.
  • Cook the pasta in boiling salted water until al dente, then drain and reserve a cupful of the pasta water. Tip the drained pasta into the pan with the potatoes, toss in the grated pecorino, and loosen with a splash or two of the cooking water. Season well, then serve with more pecorino and drizzle of olive oil. Perfect!
30 mins
4 serving

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