This easy and creamy tortiglioni pasta from Jamie Oliver is a quick and flavorful dish perfect for busy nights. With fresh peas, guanciale, and mint, it’s simple yet packed with vibrant flavors. You can easily swap ingredients, making it a flexible and delicious meal that’s sure to please everyone.
Ingredients Needed
- 350g (12 oz) fresh peas, in their pods
- 80g (2.8 oz) piece of higher-welfare guanciale (cured pig’s cheek) or smoked pancetta
- 150g (5.3 oz) dried tortiglioni or rigatoni
- 2 shallots
- ½ a lemon
- ½ a bunch (15g / 0.5 oz) of fresh mint
- 30g (1 oz) pecorino cheese, plus extra to serve
- Extra virgin olive oil
- Optional: pea shoots, to serve
How To Make Tortiglioni Pasta
- Prepare the peas: Pod the peas and place just the pods in a pan of boiling salted water for 5 minutes to impart their flavor.
- Render the guanciale: Finely dice the guanciale, place in a large cold non-stick frying pan, and put on medium heat to render the fat, tossing regularly.
- Cook the pasta: Meanwhile, cook the pasta in boiling salted water according to package instructions.
- Cook the shallots: Peel and chop the shallots, then add them to the guanciale pan for 5 minutes, or until lightly golden.
- Add peas and lemon zest: Add the peas and a splash of water, then finely grate in the lemon zest. Cover and cook gently for 5 minutes, tossing occasionally.
- Chop mint and grate cheese: While the peas cook, rip the top leafy half off the mint and finely chop it, then finely grate the pecorino.
- Combine pasta and sauce: Drain the pasta, reserving a mugful of starchy cooking water. Pour the pasta into the frying pan, then remove from the heat and toss well so the pasta absorbs maximum flavor.
- Finish the dish: Stir in the mint and pecorino, jiggling the pan to create creaminess. Loosen with a little cooking water, if needed.
- Season and serve: Season to perfection, then serve with an extra grating of pecorino, a drizzle of extra virgin olive oil, a squeeze of lemon, and a few pea shoots, if you like.
Recipe Tips
- Use fresh peas: Fresh peas give the dish a sweet and vibrant flavor. If you can’t find them, frozen peas are a great alternative, but make sure to thaw them first.
- Render the guanciale slowly: Cook the guanciale over medium heat to let the fat render out properly. This will create a crispy texture and deep flavor.
- Reserve pasta water: Always save a mug of pasta water before draining. It helps loosen the sauce and makes it creamy when combined with the cheese and mint.
- Don’t overcook the peas: Add the peas towards the end of cooking to keep them tender and bright. Overcooking them can cause them to lose their sweet flavor and texture.
How To Store Leftovers?
Let the leftover pasta cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days. When ready to eat, you can enjoy it cold or at room temperature.
Nutrition Facts
Serving Size: 1 serving (based on 2 servings per recipe)
- Calories: 622
- Total Fat: 23.1g
- Saturated Fat: 9.1g
- Total Carbohydrate: 76.6g
- Dietary Fiber: 11.9g
- Sugars: 7.3g
- Protein: 32g
Try More Jamie Oliver Recipes:
- Jamie Oliver Asparagus Pasta
- Jamie Oliver Prawn And Tuna Pasta Recipe
- Jamie Oliver Tuna Fettuccine Pasta
- Jamie Oliver Sausage Linguine Pasta Recipe
Jamie Oliver Tortiglioni Pasta Recipe
Description
This easy and creamy tortiglioni pasta from Jamie Oliver is a quick and flavorful dish perfect for busy nights. With fresh peas, guanciale, and mint, it’s simple yet packed with vibrant flavors. You can easily swap ingredients, making it a flexible and delicious meal that’s sure to please everyone.
Ingredients
Instructions
- Prepare the peas: Pod the peas and place just the pods in a pan of boiling salted water for 5 minutes to impart their flavor.
- Render the guanciale: Finely dice the guanciale, place in a large cold non-stick frying pan, and put on medium heat to render the fat, tossing regularly.
- Cook the pasta: Meanwhile, cook the pasta in boiling salted water according to package instructions.
- Cook the shallots: Peel and chop the shallots, then add them to the guanciale pan for 5 minutes, or until lightly golden.
- Add peas and lemon zest: Add the peas and a splash of water, then finely grate in the lemon zest. Cover and cook gently for 5 minutes, tossing occasionally.
- Chop mint and grate cheese: While the peas cook, rip the top leafy half off the mint and finely chop it, then finely grate the pecorino.
- Combine pasta and sauce: Drain the pasta, reserving a mugful of starchy cooking water. Pour the pasta into the frying pan, then remove from the heat and toss well so the pasta absorbs maximum flavor.
- Finish the dish: Stir in the mint and pecorino, jiggling the pan to create creaminess. Loosen with a little cooking water, if needed.
- Season and serve: Season to perfection, then serve with an extra grating of pecorino, a drizzle of extra virgin olive oil, a squeeze of lemon, and a few pea shoots, if you like.
Notes
- Use fresh peas: Fresh peas give the dish a sweet and vibrant flavor. If you can’t find them, frozen peas are a great alternative, but make sure to thaw them first.
- Render the guanciale slowly: Cook the guanciale over medium heat to let the fat render out properly. This will create a crispy texture and deep flavor.
- Reserve pasta water: Always save a mug of pasta water before draining. It helps loosen the sauce and makes it creamy when combined with the cheese and mint.
- Don’t overcook the peas: Add the peas towards the end of cooking to keep them tender and bright. Overcooking them can cause them to lose their sweet flavor and texture.
Jamie Oliver Tortiglioni Pasta Recipe