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Orecchiette with Broccoli & Peas Recipe
Ash Tyrrell

Orecchiette with Broccoli & Peas Recipe

I recently made this orecchiette with broccoli and peas, and I honestly didn’t expect it to be this comforting. The combination of tender pasta, vibrant greens, and a light, flavorful sauce came together beautifully. I love how simple ingredients can create something so satisfying. It felt like a cozy, homemade meal without spending hours in the kitchen
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 250 g orecchiette pasta – Holds sauce well due to its cup shape
  • 2 cups broccoli florets – Use fresh for better texture and flavor
  • 1 cup green peas – Fresh or frozen both work but avoid canned
  • 3 cloves garlic minced – Adds depth and aroma
  • 3 tbsp olive oil – Use extra virgin for best taste
  • ½ tsp red chili flakes – Optional for a gentle kick
  • ½ cup grated parmesan cheese – Always grate fresh for creaminess
  • Salt to taste – Enhances all flavors
  • Black pepper to taste – Adds mild heat
  • ½ cup pasta water – Helps create a silky sauce

Method
 

  1. Bring a large pot of salted water to a boil and add the orecchiette. Cook according to package instructions until al dente. Reserve some pasta water before draining. This starchy water helps bind the sauce later.
  2. In the same boiling water, add broccoli florets during the last few minutes of pasta cooking. This softens them while keeping their vibrant color. Drain together with the pasta for convenience.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant but not browned. Stir in chili flakes for a subtle heat boost.
  4. Add the cooked pasta, broccoli, and peas into the skillet. Toss everything together gently. Pour in some reserved pasta water to create a light, silky coating.
  5. Sprinkle freshly grated parmesan cheese over the mixture. Stir until melted and creamy. Season with salt and black pepper according to taste.
  6. Give everything a final toss to combine flavors evenly. Let it cook for another minute so the sauce thickens slightly. Serve warm for the best taste and texture.

Notes

  • I always salt the pasta water well—it really boosts the overall flavor
  • I like to slightly mash some broccoli for a creamier texture
  • I’ve found fresh parmesan melts much better than pre-packaged
  • I sometimes add a splash of lemon juice at the end for brightness
  • I avoid overcooking the pasta to keep it perfectly firm