Orecchiette with Peas and Chopped Herbs | Capitol Restaurant

Ingredients

• 400g orecchiette
• 100ml extra virgin olive oil (50ml to sauté, 50ml to emulsify the sauce)
• ½ red onion
• 3 garlic cloves
• 1/2 mild red chili
• 2 sprigs thyme
• 700 ml chicken or vegetable stock
• 400g baby peas (podded)
• 10g fresh basil leaves (1/2 cup)
• 10g flat leaf parsley leaves (1/2 cup)
• 1 sprig marjoram
• Flaky sea salt and freshly cracked black pepper
• 50g Grana Padano parmesan