Orecchiette Pasta

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

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

1 Tsp Green Chilli

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

Method:

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.