One Pot Brothy Pasta with Sweet Peas and Pecorino
This light and comforting spring pasta cooks directly in a flavourful broth, creating a silky sauce that clings to every strand. Finished with sweet peas and sharp Pecorino Romano, it's a simple yet elegant weeknight dinner.
Ingredients
- 350g spaghetti or linguine
- 1 litre vegetable stock
- 250ml water
- 200g frozen sweet peas
- 4 cloves garlic, thinly sliced
- 1 medium shallot, finely diced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 80g Pecorino Romano, finely grated, plus extra for serving
- 30g unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh mint leaves, torn
- 2 tablespoons fresh basil leaves, torn
Instructions
Heat the olive oil in a large deep pan or Dutch oven over medium heat. Add the sliced garlic and shallot, cooking for 2-3 minutes until softened and fragrant but not browned.
Add the red pepper flakes and stir for 30 seconds until aromatic.
Pour in the vegetable stock and water, then bring to a boil over high heat.
Add the pasta to the pot, stirring well to separate the strands. Reduce heat to medium-high and cook for 10-12 minutes, stirring frequently to prevent sticking, until pasta is al dente and most liquid is absorbed but still brothy.
Add the frozen peas during the last 3 minutes of cooking, stirring them through the pasta.
Remove the pot from heat and stir in the butter, lemon zest, and lemon juice until the butter melts.
Add the grated Pecorino Romano and toss vigorously to create a creamy, emulsified broth that coats the pasta.
Season with salt and black pepper to taste, keeping in mind the Pecorino is quite salty.
Divide among warmed bowls and top with torn mint and basil leaves. Serve immediately with extra Pecorino on the side.
Did you make this?
Upload your photo and show how it turned out.
