Seasonal local food recipe No.270 – Orecchiette with peas and chard
This recipe is from Leon’s Fast Vegetarian which my son very kindly bought me for my birthday last year because he thought it might give me inspiration for the weekly recipe. I will be using some of the chard from our box this week to make it.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 – 30 minutes
Ingredients
150 ml white wine
2 cloves garlic, crushed
2 red chillies, deseeded and chopped
300g peas (frozen are fine)
150 ml water
100g chard, washed
salt and freshly ground black pepper
440g orecchiette
2 Tbs flat leaf parsley, chopped
extra virgin olive oil for drizzling
Method
Put the wine, garlic and chilli into a large pan and bring to the boil, then reduce the heat and simmer until the volume has reduced by half. Add the peas to the pan with the water and simmer for 2 minutes. Next add the chard and stir quickly to wilt, then remove from the heat. Remove half the pea/chard mix from the pan and blitz in a blender or food processor, then return it to the pan, stir and season well. Bring a large pan of salted water to the boil. Add the pasta and cook for about 10-12 minutes (or according to the instructions on the packet), then drain. Toss the pasta with the sauce, add the parsley and mix well. Season and serve drizzled with good olive oil.
