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Jamie's sweet pea orecchiette recipe

Jamie's sweet pea orecchiette recipe

52 ratings

Jamie says: "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." See method

  • Serves 4
  • Takes 30 minutes
  • 577 calories / serving
  • Healthy
  • Vegetarian


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

Storecupboard ingredient

  • 2 tbsp olive oil, plus extra to serve (optional)

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    6g 29%
  • Sugars

    5g 6%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 92.4g Protein 21.9g Fibre 6.6g


Jamie Oliver 155x255

  1. 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 the olive oil and 250ml of boiling kettle water.
  2. 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.
  3. 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.
  4. 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

See more Jamie Oliver recipes

JO 5 Ingredients MediterraneanCredit: 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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