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Jamie Oliver’s Sweet Pea Orecchiette

The addition of potato to this 5-ingredient pea pasta recipe from Jamie Oliver makes it extra hearty and comforting.

From the book


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.

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600g potatoes
1 bunch of spring onions
320g frozen peas
300g dried orecchiette
80g pecorino cheese, plus extra to serve


Peel the potatoes and chop into 1cm cubes, trim and slice the spring onions, then place in a large non-stick frying pan on a high heat with 2 tablespoons of olive oil and 250ml 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 packet instructions, then drain, reserving a mugful 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.

ENERGY 577 kcal FAT 15.9g SAT FAT 5.7g PROTEIN 21.9g CARBS 92.4g SUGARS 5g SALT 0.9g FIBRE 6.6g

5 Ingredients Mediterranean by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2023 5 Ingredients Mediterranean). Recipe photography: © David Loftus, 2023.

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From the book: 5 Ingredients Mediterranean

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