This easy Jamie Oliver 5 Ingredients Sweet Pea Orecchiette is a simple, creamy pasta dish that’s perfect for a quick and satisfying meal. With tender potatoes, sweet peas, and a generous amount of pecorino cheese, it’s a comforting recipe that can be made with just a few basic ingredients. Enjoy the creamy texture and fresh flavors!
This Sweet Pea Orecchiette Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 600g potatoes
- 1 bunch spring onions
- 320g frozen peas
- 300g dried orecchiette
- 80g pecorino cheese, plus extra to serve
How To Make Sweet Pea Orecchiette:
- Prepare the vegetables and cook the potatoes: Peel the potatoes and chop them into 1cm cubes. Trim and slice the spring onions. Heat 2 tablespoons of olive oil in a large non-stick frying pan over high heat. Add the potatoes, spring onions, and 250ml of boiling water. Reduce to a simmer, cover, and cook for 15 minutes or until the potatoes are just tender.
- Add the peas: For the last 5 minutes of cooking, add the frozen peas to the pan, stirring occasionally.
- Cook the pasta: Meanwhile, cook the orecchiette pasta in a large pan of boiling salted water according to the packet instructions. Drain the pasta, but reserve a mugful of the starchy cooking water.
- Combine pasta with vegetables: Tip the drained pasta into the pea and potato pan. Finely grate in the pecorino cheese and toss everything together. Add splashes of the reserved cooking water to loosen the mixture if needed.
- Season and serve: Season to taste with salt and pepper. Finish with an extra grating of pecorino cheese and drizzle with extra virgin olive oil if desired.
Recipe Tips
- Cut the potatoes the same size: This helps them cook evenly, so they are all soft at the same time.
- Don’t skip the spring onions: They add a sweet, mild flavor, making the dish tastier.
- Add the peas at the end: Peas cook fast, so put them in for the last 5 minutes to keep them soft but not mushy.
- Keep some pasta water: The water from the pasta helps mix the cheese into a nice sauce, so save a little.
- Use a non-stick pan: This keeps the food from sticking and makes cooking easier without burning the veggies.
How To Store & Reheat Leftovers
Place your leftover Orecchiette in an airtight container and refrigerate for up to 2 days.
To reheat, place the pasta in a frying pan with a splash of water to loosen it, and gently warm over medium heat for 5-7 minutes, stirring occasionally.
Nutrition Facts
- Calories: 577 kcal
- Fat: 15.9g
- Saturated Fat: 5.7g
- Protein: 21.9g
- Carbohydrates: 92.4g
- Sugars: 5g
- Salt: 0.9g
- Fibre: 6.6g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Roasted Squash Lasagne
- Jamie Oliver 5 Ingredients Chestnut Carbonara
- Jamie Oliver 5 Ingredients Greek Cypriot Pasta
- Jamie Oliver 5 Ingredients Mozzarella Salad
Jamie Oliver 5 Ingredients Sweet Pea Orecchiette
Description
Jamie Oliver 5 Ingredients Sweet Pea Orecchiette is made with potatoes, spring onions, frozen peas, dried orecchiette, and pecorino cheese. This easy sweet pea orecchiette recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the vegetables and cook the potatoes: Peel the potatoes and chop them into 1cm cubes. Trim and slice the spring onions. Heat 2 tablespoons of olive oil in a large non-stick frying pan over high heat. Add the potatoes, spring onions, and 250ml of boiling water. Reduce to a simmer, cover, and cook for 15 minutes or until the potatoes are just tender.
- Add the peas: For the last 5 minutes of cooking, add the frozen peas to the pan, stirring occasionally.
- Cook the pasta: Meanwhile, cook the orecchiette pasta in a large pan of boiling salted water according to the packet instructions. Drain the pasta, but reserve a mugful of the starchy cooking water.
- Combine pasta with vegetables: Tip the drained pasta into the pea and potato pan. Finely grate in the pecorino cheese and toss everything together. Add splashes of the reserved cooking water to loosen the mixture if needed.
- Season and serve: Season to taste with salt and pepper. Finish with an extra grating of pecorino cheese and drizzle with extra virgin olive oil if desired.
Notes
- Cut the potatoes the same size: This helps them cook evenly, so they are all soft at the same time.
- Don’t skip the spring onions: They add a sweet, mild flavor, making the dish tastier.
- Add the peas at the end: Peas cook fast, so put them in for the last 5 minutes to keep them soft but not mushy.
- Keep some pasta water: The water from the pasta helps mix the cheese into a nice sauce, so save a little.
- Use a non-stick pan: This keeps the food from sticking and makes cooking easier without burning the veggies.