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Orecchiette Pasta

One of Chef Ollie's favourite pasta recipes; Orecchiette with peas, lemon, anchovy, mint, Green Chilli by Aioli and pecorino!

Aioli - Pasta Ingredients


30ml Olive Oil, plus extra for serving
20g of Butter
½ Onion, diced
2 Garlic Cloves, finely chopped
3 Anchovy Fillets
250gm Dried Orecchiette
200ml Cup of Frozen Peas
50gm Pecorino, finely grated plus extra to serve
1 x Lemon Zest, finely grated and some juice
8 x Mint Leaves, finely chopped
Salt and Black Pepper

Aioli - Cooking Pasta


Combine oil, butter, onion, and garlic in a large saucepan, sauté over medium-high heat until tender (about 4 minutes), add anchovy, stir until dissolved.

Cook pasta very al dente in salted boiling water (must be boiling). Cook for one minute less then what the packet says. Save the pasta water when you drain your pasta out. Add the cooked pasta and the frozen peas to the sauté pan and stir to coat. Then add a cup of the hot pasta water and stir until water is absorbed and pasta is cooked perfectly (one minute or so). Taste. Add more pasta water if you need to cook pasta a bit more.

Stir through pecorino, mint, Green Chilli, half lemon juice and lemon zest. Season to taste and serve hot, scattered with extra pecorino, more olive oil and cracked pepper.

Aioli - Pasta Recipe cooked by Chef Ollie

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