This easy Jamie Oliver Sweet Pea Pasta is a quick and comforting meal, perfect for busy days. Packed with tender potatoes, vibrant peas, and creamy pecorino cheese, it’s both hearty and nutritious. Using simple ingredients, this dish is a breeze to prepare, and you can easily swap in your favorite pasta for added flexibility.
Ingredients Needed
- 600g (1.3 lbs) potatoes
- 1 bunch of spring onions (scallions)
- 320g (11.3 oz) frozen peas
- 300g (10.6 oz) dried orecchiette pasta
- 80g (2.8 oz) pecorino cheese, plus extra to serve
- 2 tbsp olive oil
- 250ml (1 cup) boiling water
- Extra virgin olive oil for finishing (optional)
How To Make Sweet Pea Pasta
- Prepare the vegetables: Peel 600g (1.3 lbs) of potatoes and chop them into 1cm (½ inch) cubes. Trim and slice the spring onions (scallions).
- Cook the potatoes and onions: Place them in a large non-stick frying pan on high heat with 2 tablespoons of olive oil and 250ml (1 cup) of boiling water. Reduce the heat to a simmer, cover, and cook for 15 minutes until the potatoes are just tender.
- Add the peas: Stir in 320g (11.3 oz) of frozen peas during the last 5 minutes of cooking, stirring occasionally.
- Cook the pasta: Meanwhile, boil 300g (10.6 oz) of orecchiette pasta in salted water according to the packet instructions. Drain, reserving a mugful of starchy cooking water.
- Combine and finish: Add the drained pasta to the pan with the peas and potatoes. Finely grate in 80g (2.8 oz) of pecorino cheese and toss everything together, adding splashes of reserved pasta water to loosen the mixture if needed.
- Season and serve: Season to taste, then finish with an extra grating of pecorino and a drizzle of extra virgin olive oil, if desired.
Recipe Tips
- Cut potatoes evenly: Chop the potatoes into equal 1cm (½ inch) cubes so they cook evenly and soften perfectly without turning mushy.
- Don’t skip the starchy water: Reserve some pasta cooking water to help mix the sauce smoothly and make the dish creamy.
- Add peas at the right time: Stir in the peas only during the last 5 minutes to keep them bright green and slightly firm.
- Season last: Taste and adjust the seasoning at the end, especially after adding pecorino, as it can be naturally salty.
How To Store And Reheat Leftovers?
- Refrigerate: Let the Sweet Pea Pasta cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Reheat: Add the pasta to a pan with a splash of water or olive oil. Warm on medium heat for 5–7 minutes, stirring frequently, until heated evenly.
Nutrition Facts
Serving Size: 1 serving
- Calories: 577
- Total Fat: 15.9g
- Saturated Fat: 5.7g
- Total Carbohydrate: 92.4g
- Dietary Fiber: 6.6g
- Sugars: 5g
- Protein: 21.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Beetroot Pasta
- Jamie Oliver Sardine Puttanesca Pasta
- Jamie Oliver Seasonal Greens Ravioli Pasta
- Jamie Oliver Chicken Pesto Pasta Recipe
Jamie Oliver Sweet Pea Pasta
Description
This easy Jamie Oliver Sweet Pea Pasta is a quick and comforting meal, perfect for busy days. Packed with tender potatoes, vibrant peas, and creamy pecorino cheese, it’s both hearty and nutritious. Using simple ingredients, this dish is a breeze to prepare, and you can easily swap in your favorite pasta for added flexibility.
Ingredients
Instructions
- Prepare the vegetables: Peel 600g (1.3 lbs) of potatoes and chop them into 1cm (½ inch) cubes. Trim and slice the spring onions (scallions).
- Cook the potatoes and onions: Place them in a large non-stick frying pan on high heat with 2 tablespoons of olive oil and 250ml (1 cup) of boiling water. Reduce the heat to a simmer, cover, and cook for 15 minutes until the potatoes are just tender.
- Add the peas: Stir in 320g (11.3 oz) of frozen peas during the last 5 minutes of cooking, stirring occasionally.
- Cook the pasta: Meanwhile, boil 300g (10.6 oz) of orecchiette pasta in salted water according to the packet instructions. Drain, reserving a mugful of starchy cooking water.
- Combine and finish: Add the drained pasta to the pan with the peas and potatoes. Finely grate in 80g (2.8 oz) of pecorino cheese and toss everything together, adding splashes of reserved pasta water to loosen the mixture if needed.
- Season and serve: Season to taste, then finish with an extra grating of pecorino and a drizzle of extra virgin olive oil, if desired.
Notes
- Cut potatoes evenly: Chop the potatoes into equal 1cm (½ inch) cubes so they cook evenly and soften perfectly without turning mushy.
- Don’t skip the starchy water: Reserve some pasta cooking water to help mix the sauce smoothly and make the dish creamy.
- Add peas at the right time: Stir in the peas only during the last 5 minutes to keep them bright green and slightly firm.
- Season last: Taste and adjust the seasoning at the end, especially after adding pecorino, as it can be naturally salty.
Jamie Oliver Sweet Pea Pasta