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Orecchiette with Broccoli & Peas Recipe
Ben Carraoli

Orecchiette with Broccoli & Peas Recipe

I recently made this orecchiette with broccoli and peas, and honestly, it quickly became one of my favorite comfort meals. The combination of tender pasta, vibrant greens, and a light, flavorful sauce feels both nourishing and satisfying. I love how simple ingredients come together to create something so delicious.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz orecchiette pasta – This ear-shaped pasta holds sauce beautifully; avoid overcooking for best texture.
  • 3 cups broccoli florets – Fresh broccoli works best for flavor and texture; cut into small even pieces.
  • 1 cup green peas – Fresh or frozen both work but don’t overcook to keep sweetness intact.
  • 3 tablespoons olive oil – Use good-quality extra virgin olive oil for a richer taste.
  • 3 cloves garlic minced – Fresh garlic adds depth; avoid pre-minced for best aroma.
  • ½ teaspoon red pepper flakes – Adds gentle heat; adjust based on your spice preference.
  • ½ cup grated Parmesan cheese – Always grate fresh for better melting and flavor.
  • Salt to taste – Season the pasta water generously for better flavor absorption.
  • Black pepper to taste – Freshly ground gives a more vibrant kick.
  • Lemon zest optional – Adds brightness and balances the richness.

Method
 

  1. Start by washing and cutting the broccoli into small florets so they cook evenly. Mince the garlic finely to release maximum flavor. Measure all ingredients beforehand to keep cooking smooth and stress-free.
  2. Bring a large pot of salted water to a boil and add the orecchiette. Toss in the broccoli during the last few minutes of cooking so it becomes tender yet vibrant. Reserve a cup of pasta water before draining everything together.
  3. Heat olive oil in a skillet over medium heat and sauté garlic until fragrant but not browned. Add the peas and cook briefly until they’re warmed through. This step builds the base flavor of the dish.
  4. Add the drained pasta and broccoli into the skillet with the peas. Pour in a splash of reserved pasta water to create a light sauce. Toss everything well so the flavors coat each piece evenly.
  5. Sprinkle freshly grated Parmesan over the pasta and mix until it melts into the sauce. Season with salt, pepper, and red pepper flakes. Finish with a touch of lemon zest for brightness if desired.
  6. Remove from heat and serve the pasta while it’s hot and creamy. The flavors are best enjoyed fresh, with the cheese still melty. Garnish as desired before serving.

Notes

  • I always save extra pasta water—it helps adjust the sauce perfectly.
  • Don’t overcook the broccoli; I like it slightly crisp for texture.
  • I prefer adding cheese gradually so it melts smoothly without clumping.
  • A drizzle of olive oil at the end enhances richness beautifully.
  • I sometimes toast garlic lightly for a deeper, nuttier flavor.