Pea and Potato Orecchiette

Name: Pea and Potato Orecchiette
Total time: 1800 s
Yield: 2-3 servings
Cuisine: British
Ingredients: 300 g potatoes; 4-5 spring onions; 150 g Orecchiette; Vegetable Stock cube (optional); 250 ml boiling water; 40 g cheese of choice grated I used mature cheddar; Extra cheese to serve (optional); 1 tblsp Olive oil; Extra olive oil to serve (optional); Salt and Pepper

Janie Lightly @Janiebob8

Birmingham, England, United Kingdom

This is based on a Jamie Oliver recipe, the original recipe uses Pecorino cheese, Parmesan would work well, I used mature cheddar as that is what I had in.

Janie Lightly @Janiebob8

Birmingham, England, United Kingdom

This is based on a Jamie Oliver recipe, the original recipe uses Pecorino cheese, Parmesan would work well, I used mature cheddar as that is what I had in.

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Ingredients

30 minutes

2-3 servings

300 gpotatoes
4-5spring onions
150 gOrecchiette
Vegetable Stock cube (optional)
250 mlboiling water
40 gcheese of choice grated I used mature cheddar
Extra cheese to serve (optional)
1tblsp Olive oil
Extra olive oil to serve (optional)
Salt and Pepper

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Steps

30 minutes

1

Peel the potatoes and chop into small cubes. Trim and slice the spring onions. Pour the olive oil into a large non stick frying pan then add the potatoes, spring onions and 250ml boiling water.
2

Reduce to a simmer then cover and cook for 15 minutes until the potatoes are tender. Add the peas for the last 5 minutes stirring occasionally.
3

Meanwhile, bring a pan of salted water to the boil then add the vegetable stock cube (if desired) stir to dissolve then add the pasta and cook for 10-12 mins.
Drain the pasta reserving about half a cup full of the pasta water.
4

Tip the drained pasta into the pea and potato pan add the cheese and toss together using a splash of reserved pasta water to loosen if necessary. Season well. Serve with extra cheese and a drizzle of olive oil if you like. Enjoy!😋