Orecchiette with peas, brocollini and toasted rye sourdough

  • Ingredients
  • Method
Servings: 4Prep.: 15 mins.Cook: 15 mins.

A delicious yet light pasta dish that goes easily from winter to summer dining created by culinary artist Cassandra Morris.


  • 400 grams orecchiette 
  • 2 bunches of brocollini roughly chopped 
  • 1 cup fresh peas or frozen 
  • 1 ½ cups fresh rye sourdough 
  • 40 grams butter 
  • 2 tablespoons olive oil 
  • 1 red chilli finely chopped 
  • 5 cm fresh ginger finely grated 
  • 2 garlic cloves crushed 
  • Fresh reggiano to sprinkle on top
  • Heat oven to 200 degrees and place bread crumbs on a lined baking tray, sprinkle with olive oil and cook for 10-15 minutes or until golden
  • Bring a large saucepan to boil with salted water and cook orecchiette accruing to the instructions on the packet
  • Don’t overcook best to be al dente and drain
  • Heat the butter and olive oil in a frying pan over medium heat; add garlic, ginger and fresh chilli
  • Add the brocollini and cook for about 5 minutes. Add drained pasta and toss until well coated with the juices
  • Add the breadcrumbs, stir though the peas and then sprinkle with parmesan.
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