Some recipes whisper at you. Others show up like a sunny slap in the face — this one was the latter. I’d just come back from the market with a paper bag of fresh peas, no plan, just vibes. It was one of those deceptively warm days where the light feels more golden than it has any right to in this country. So I threw on a bit of mint-scented hand cream, snapped open the pea pods like it was a meditation, and decided — pasta night.
Jamie’s tortiglioni with peas, pancetta, mint and lemon isn’t just a spring dish. It’s the spring dish. Bright, salty, earthy, and creamy without cream — the kind of thing you throw together and then immediately regret not tripling. Every bite pops with those tender peas, softened shallots, the crunch of guanciale fat, and the cheese? Pecorino, doing what it does best: making everything feel fancier than it is.
I had seconds. I stood over the stove and ate them straight from the pan. Then I messaged a friend in all caps. You’ll understand when you taste it.
Why You’ll Love It
- It’s fast — like, finish-your-wine-and-it’s-done fast
- Fresh peas taste like actual spring sunshine
- The mint + lemon combo is wildly underrated
- It feels creamy without needing cream (bless the pasta water)
- Great with rigatoni, penne, tortiglioni — whatever you’ve got
- You’ll keep finding excuses to make it again
Ingredients
- 350g fresh peas (in the pod — or about 120g shelled)
- 80g guanciale or smoked pancetta
- 150g dried tortiglioni or rigatoni
- 2 shallots
- ½ lemon
- 15g fresh mint
- 30g pecorino cheese, plus more to finish
- Extra virgin olive oil
- Optional: handful of pea shoots (for the drama)
How to Make It
Start with a pea spa:
Pod your peas and chuck just the pods into boiling salted water for 5 mins. You’re making a kind of quick stock — trust the process.
Let the guanciale do its thing:
Finely dice it and place into a cold frying pan. Then put it on medium heat. Let it render out — slowly — until golden and irresistible. No rushing this part.
Pasta time:
Scoop out the pods and discard. Use the same water to cook your pasta. Less dishes = more time to sip something cold.
Add the shallots:
Peel and chop them rustic-style (uneven is charming), then toss into the pan with the guanciale. Cook till soft and just golden.
Green everything up:
Add your shelled peas, a splash of pasta water, and the lemon zest. Cover the pan, turn the heat down, let it all soften gently for 5 mins.
Finish like a nonna:
Drain the pasta (save some water!), tip it into the pan, and toss like you mean it. Remove from heat, then stir in chopped mint and grated pecorino. Loosen with pasta water till it gets glossy.
Serve hot and smug:
Top with extra cheese, a glug of olive oil, and a handful of pea shoots if you’re feeling extra.
Common Mistakes and How to Dodge Them
Why does it taste bland?
You probably forgot to salt the pasta water. It must taste like the sea — don’t be shy.
My peas are mushy. Help.
You overcooked them. They only need a few minutes — just enough to go sweet and tender.
Why’s it dry?
You didn’t save your pasta water! It’s liquid gold. Loosens up everything and makes the sauce silky.
The guanciale is chewy, not crisp.
Start it cold in the pan and render it slowly. If you rush, it just gets sad and greasy.
Storage and Reheating
- Fridge: Keeps beautifully for 2 days in an airtight container.
- Microwave: Works fine, but add a splash of water or oil so it doesn’t turn stiff.
- Stovetop: Best method — reheat gently with a splash of water, then fresh cheese at the end.
- Freezer: I wouldn’t. The peas lose their charm and texture goes a bit weird.
Frequently Asked Questions
Can I use frozen peas?
Yep! Just skip the pod-boiling part. Toss them in when the recipe says.
No guanciale — what now?
Smoked pancetta, streaky bacon, even veggie bacon if that’s your vibe.
Can I make this vegetarian?
Easy. Skip the meat and up the cheese. Maybe add some sautéed mushrooms or artichoke hearts.
Do I have to use pecorino?
Nope. Parmesan works. But pecorino adds that salty edge that’s chef’s kiss perfect here.
Nutrition Facts (Per Serving)
- Calories: 480
- Fat: 18g
- Carbs: 56g
- Protein: 20g
- Sodium: 410mg
- Sugar: 5g
Jamie Oliver Tortiglioni Pasta Recipe
Description
Bright, lemony tortiglioni tossed with crisp guanciale, sweet peas, and fresh mint — springtime comfort in a bowl.
Ingredients
Instructions
- Boil pea pods in salted water for 5 mins; discard pods.
- Cook guanciale from cold until crisp.
- Add chopped shallots, cook until soft.
- Cook pasta in same water; add peas, lemon zest to pan.
- Toss in pasta, mint, cheese, and pasta water to loosen.
- Finish with olive oil, extra cheese, and pea shoots if using.
Notes
- Always save pasta water — it’s your secret weapon.
- Render the meat slowly — flavour lives in patience.
- Pecorino’s bold, so adjust to taste.
- Mint at the end keeps it fresh — don’t skip it.