Orecchiette with Peas and Chopped Herbs
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
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Cooking tools:
- Saute pan
- Kitchen scale
- Pepper mill
- Peeler
- Pot
- Colander
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Measuring cup
- Pasta bowl
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
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