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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at capitolrestaurant.co.nz.
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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