Orecchiette with Creamy Pea Sauce
This Orecchiette Pasta with Creamy Pea Sauce is a wonderful Spring recipe celebrating fresh (or frozen) peas! With flavors of lemon, basil and mint, it is bright yet comforting. This dish can come together in under 30 minutes, and you can use our Easy Homemade Orecchiette Pasta, or store-bought pasta.
A Spring Recipe: Pasta with Peas
Just in time for Spring, I developed this Orecchiette and Creamy Pea Sauce recipe to celebrate fresh peas, although you can also use frozen peas and eat this any time!
It is bright, fresh and savory - and it brings together a variety of textures. From the creamy pea sauce and whole peas, to the al dente Orecchiette pasta, and the crunch of the pine nuts, it is meal that will be enjoyed by all (or anyone who likes peas š).
Influenced by Mushy Peas: A Traditional British Dish
The idea of pureeing most of the peas into a "mushy pea" sauce came from 1) wanting to make this dish naturally extra creamy and 2) the mushy pea side dish common in the UK, where my husband was partially raised.
Mushy Peas in the UK is commonly served alongside Fish and Chips, but can be enjoyed as a side for many a meal (or on its own). It is also a common side dish for Pie and Peas.
Mint sauce is also often served with, hence why I've added mint to this recipe. I find that mint complements peas extremely well, adding to its "Spring" vibes and freshness.
Why did I pair Peas with Orecchiette Pasta?
A version of Pasta and Peas (Pasta e Piselli) exists in Italy, as does a creamy rice dish called Risi e Bisi (one of my favorites). I had been toying with these ideas, in addition to a Pea Pesto, and wanted to create something that reminded of these, while bringing in that British influence.
I chose Orecchiette Pasta because I just love how it grips thick chunky sauces with its domed shape and rough surfaces. However, any pasta will work, really.
How do you make Orecchiette with Creamy Pea Sauce?
It's quite a simple recipe. Even with the simplicity of it, I like layering ingredients so we have different flavor notes and textures.
For example, some of the pine nuts go into the pureed pea sauce, while the rest are toasted and crushed, as a topping. Most of the peas are pureed, while about 1/2 cup are kept whole, for that whole-pea texture.
Ingredients for this Orecchiette with Creamy Pea Sauce
- Peas
- Garlic & Shallots
- Vegetable Stock (or water)
- Mint, Basil
- Lemon
- Pine Nuts
- Heavy cream
- Hard cheese, such as Parmigiano Reggiano or Grana Padano
- Easy Homemade Orecchiette Pasta (or store-bought)
Method
- Cook most of the peas and half of the aromatics until soft, then puree
- Cook the other half of the aromatics, adding full peas and heavy cream
- Cook the pasta al dente, then add to the pea puree sauce
- Add some pasta water, and top with basil, mint and pine nuts
This Orecchiette Pasta with Creamy Pea Sauce is a wonderful Spring recipe celebrating fresh (or frozen) peas! With flavors of lemon, basil and mint, it is bright yet comforting. This dish can come together in under 30 minutes, and you can use our Easy Homemade Orecchiette Pasta, or store-bought pasta.
Serves 2 - multiple for more servings. Make with our Easy Homemade Orecchiette Pasta.
- 2 Portions Easy Homemade Orecchiette (Or 200-250 grams store-bought Orecchiette)
- 450 g Green Peas (Fresh or Frozen (about 1lb))
- 1/2 cup Vegetable Stock or Water
- 1 Shallot (Minced)
- 2 clove Garlic (Minced)
- Handful Basil Leaves (Sliced (Chiffonade), or 1/4 tsp dried)
- Few Mint Leaves (Sliced (Chiffonade), or 1/8 tsp dried)
- 1/2 Lemon (Will need zest and juice)
- 2 tbsp Heavy Cream (Optional)
- 3 tbsp Pine Nuts (or other nuts, optional)
- Parmigiano Reggiano or Grana Padano (Or cheese of choice, to be grated, optional)
- Heat olive oil in a medium saucepan and add half of the minced shallot and garlic. Cook until soft and transluscent.
- Add all EXCEPT 1/2 cup of the peas. Add salt, pepper and about 1/4 cup vegetable stock/water. Cook on until just soft.
- Add a little basil and mint and a few pine nuts to the cooked peas. Blend the cooked peas in a blender or using an immersion blender. Add more stock or water if needed.
- Bring a pot of water to boil for the Orecchiette pasta. Salt heavily and add some lemon zest. Cook the Pasta according to instructions (al dente). Save some pasta water!
You can cut off slices of lemon zest rather than zest with a grater.
- In a medium Sautee pan, add the pine nuts and toasted over medium/low heat until slightly browned. Remove and set aside.
Stir frequently, they can burn quickly.
You can chop or crush the pine nuts if you like, once cooled slightly.
- In the same Sautee pan, add a little olive oil and the remainder of the shallot and garlic. Cook until soft and translucent. Add the 1/2 cup reserved peas and cook until just soft.
- Add the pea puree and lemon juice. Stir well, lower heat add the heavy cream, if using.
- Add the cooked Orecchiette pasta and a little pasta water. Mix gently until everything is combined well.
- Serve with freshly cracked black pepper, the rest of the basil, mint and pine nuts, freshly grated cheese and lemon zest, if desired.
Hi, Iām Rena! Iām a thirty-something foodie and house-spouse living in Texas. I love sharing and developing recipes from my mixed-race family, world travels and insatiable need to try new things.
I enjoy a mix of culinary traditionalism and innovation to honor history and create my own.
Thank you for supporting me and my blog! <3