Orecchiette is a small, ear-shaped pasta that originates from the Puglia region in southern Italy. The name comes from the Italian word “orecchio,” meaning “ear.” Its shape is great for holding sauces and small vegetables like peas.

What type of pasta can I use instead of orecchiette?

You can also other short shapes such as elbow macaroni or shells.

What can I substitute for Pecorino Romano

If you don’t have Pecorino Romano, try Parmesan cheese for a similar salty, nutty flavor. I often substitute Parmesan for Pecorino, and vice versa. You could also use Grana Padano or Asiago.

Pasta with Peas, Pecorino and Onions

Name: Orecchiette with Peas, Pecorino and Onions
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 sweet onions, such as Vidalia, sliced thinly; 3 tbsp extra virgin olive oil, divided; 1 cup peas (thawed if using frozen); 1 tablespoon butter (optional); ½ teaspoon dried tarragon (or fresh if you have some!); ½ teaspoon dried marjoram (or oregano if you’d prefer); ¾ cup Pecorino Romano cheese; handful baby spinach (optional); 12 ozs orecchiette or other short pasta shape; salt and pepper to taste

Orecchiette with Peas, Pecorino and Onions

pasta with peas and pecorino on a plate.

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Orecchiette tossed with peas, pecorino cheese and sautéed onions for a tasty spring meal.

Author: Cooking Chat
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings 1x
Category: Main
Method: stove top
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 sweet onions, such as Vidalia, sliced thinly
3 tbsp extra virgin olive oil, divided
1 cup peas (thawed if using frozen)
1 tablespoon butter (optional)
½ teaspoon dried tarragon (or fresh if you have some!)
½ teaspoon dried marjoram (or oregano if you’d prefer)
¾ cup Pecorino Romano cheese
handful baby spinach (optional)
12 ozs orecchiette or other short pasta shape
salt and pepper to taste

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Instructions

Heat 1 tablespoon olive oil in a skillet on medium heat. Cook until the onions start to brown and caramelize, at least 10 minutes. If you have time, let the onions go until they are nice and caramelized. If you want to add the optional tablespoon of butter, add it after the onions have softened.
Start cooking the pasta according to package instructions after the onions have been cooking for a few minutes.
Add the peas to the onions, along with another tablespoon olive oil and the tarragon and marjoram. Stir to combine, and cover the skillet. Lower heat to cook on medium low for about 5 minutes. If you are using spinach, add the spinach after cooking the peas and onions on low for 5 minutes.
When the pasta is done to your liking, drain it, then toss immediately with the remaining tablespoon of olive oil onion/pea mixture. Next stir in the cheese, salt and pepper to taste. Plate and serve, passing additional cheese at the table.

Notes

Type of onion to use: Vidalia onions have a delicious sweetness to them. If you don’t have Vidalia’s, other sweet onions would work (e.g. Walla Walla or Texas sweet), or a basic yellow onion.
Optional butter: Adding a tablespoon of butter to the sautéed onions provides additional depth of flavor. We originally made the recipe without the butter, that certainly works.
Spinach or other greens: If you have some extra baby spinach or other quick cooking greens on hand, you can add for extra flavor and color.

Find it online: https://cookingchatfood.com/orecchiette-peas-pecorino/