Sweet pea orecchiette

Ingredients

• 250 g Orecchiette Pasta (dry)
• 3 stalks Spring Onions (trimmed and finely sliced)
• 1 medium Potato (peeled and diced into 1‑cm cubes)
• 150 g Frozen Peas (no need to thaw)
• 80 g Pecorino Romano (finely grated)
• 1 tbsp Olive Oil (extra‑virgin preferred)
• to taste Sea Salt
• to taste Black Pepper
• 200 ml Water (for softening potatoes)

Instructions

1. Prep the vegetables

   Trim the root ends off the spring onions and slice them thinly. Peel the potato and dice it into 1‑cm cubes. Measure out 200 ml of water.

   Time: PT5M

2. Sauté onions and potatoes

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced spring onions, season with a pinch of sea salt and pepper, and sauté for 2 minutes. Add the diced potato, stir, then pour in the 200 ml water, season again, and increase the heat to bring to a gentle boil. Cook until the potatoes are just tender, about 5 minutes.

   Time: PT7M

   Temperature: Medium heat

3. Boil the pasta

   While the potatoes are cooking, bring a large pot of salted water to a rolling boil. Add the orecchiette and cook 10‑12 minutes, or until al dente. In the last 2 minutes of cooking, add the frozen peas directly to the pot.

   Time: PT12M

   Temperature: Boiling

4. Combine pasta with vegetables

   Drain the pasta and peas in a colander and return them to the pot. Transfer the cooked potatoes and onions from the skillet to the pot as well. Toss everything together over low heat.

   Time: PT2M

   Temperature: Low heat

5. Finish with Pecorino

   Remove the pot from the heat. Sprinkle the grated Pecorino over the pasta and stir quickly, adding a little more reserved pasta water if needed to create a silky, glossy sauce.

   Time: PT2M

6. Serve

   Plate the orecchiette, garnish with an extra pinch of Pecorino and a drizzle of olive oil if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

330

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g