Orecchiette with Peas & Gorgonzola

Thinking of trying a different kind of pasta for your next dinner? Give Orecchiette with Peas & Gorgonzola a try!  All you need is a handful of ingredients and for less than 30 minutes, you get to enjoy a delicious contrast of flavors in every bite of this easy pasta recipe!

I make this dish when eating gorgonzola and bread is not enough.  (Believe it or not, I get those days regularly!) Instead of just having cheese and bread for dinner, I prepare this quick pasta dish instead – makes everyone happy. 🙂

You only have few ingredients in this pasta recipe, but as a whole, it delivers a deliciously flavorful dish. The added cream extends the richness of the cheese, the peas provide sweetness to balance the saltiness from the cheese, and the fresh basil elevates the ‘punch‘ of this easy pasta recipe.

HOW TO PREPARE ORECCHIETTE WITH PEAS & GORGONZOLA

WHAT IS ORECCHIETTE PASTA?

Orecchiette comes from Puglia, a region in the southern part of Italy.  As a literal translation, it means ‘little ears’ – because of its shape.  As typical of South Italy, orecchiette DOES NOT contain eggs; only semolina (sometimes with a bit of regular flour too), water and some salt.  Personally, I think not having eggs in there makes it less heavy, and the semolina provides the distinct texture of each orecchiette bite – it’s slightly chewy, but not tough or rubbery.

CAN I USE A DIFFERENT KIND OF PASTA?

Absolutely.  I’ve never used long ones though.  It’s not a ‘saucy’ dish, so pasta with ridges or holes are best suited for it.  The more the cream (or the peas) get stuck in the dents of the pasta, the better for us. 🙂

CAN I USE DOUBLE CREAM INSTEAD OF HALF & HALF?

You sure can.  I use half & half because I do not want to overpower the creaminess of the cheese.  But if you like it creamier, then use double cream instead.

CAN I REPLACE BASIL WITH ANOTHER HERB?

I’m not sure this would work. I tried rosemary and thyme, but they both tend to get lost on the intensity of the gorgonzola.  Maybe because I use too much gorgonzola…?  Flat-leaf parsley did not work me either.  Feel free to give it a try, maybe you would like it more.

WHAT TO SERVE WITH ORECCHIETTE WITH PEAS & GORGONZOLA?

This dish is so flavorful on its own that it’s better to stick to the basics – a glass of chilled white wine is all you need. 🙂

If you’re still looking for other pasta recipes, check out my other posts –

• Penne alla Sorrentina
• Pasta alla Norma
• Chanterelle & Asparagus Tagliatelle

Or if you’re looking for other recipes with gorgonzola, check out Gorgonzola, figs & walnut triangles.

VIDEO ON HOW TO MAKE ORECCHIETTE WITH PEAS & GORGONZOLA

(*This post contains some affiliate links)
MY AMAZON PICKS:

Print

Orecchiette with Peas & Gorgonzola

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

To prepare orecchiette with peas & gorgonzola, all you need is a handful of ingredients and for less than 30 minutes, you get to enjoy a delicious contrast of flavors in every bite of this easy pasta recipe!

Course: Main Course

Cuisine: Italian

Keyword: easy pasta recipes, pasta dishes

Servings: 2

Calories: 255 kcal

Author: Neriz

Ingredients

• 200 grams orecchiette (about 2 & 1/2 cups)
• 1 tbsp butter, unsalted
• 3/4 cup peas, fresh or frozen
• 1/4 cup half & half
• 1/4 cup gorgonzola, crumbled or cut into small cubes
• 20 pcs fresh basil leaves
• salt & pepper, to season

Instructions

1. Cook orecchiette as per package instructions.
2. Place a medium to large pan over medium-high heat. Add butter.  

3. Once butter has melted, add green peas. If using frozen peas, mix and cook peas just to remove the ice.

4. Add half and half. Mix.
5. Add gorgonzola, basil and season with salt and pepper. Mix until peas are fully cooked.

6. Add orecchiette and mix thoroughly. Make sure that the pasta is properly coated with the cream.

7. Take off the heat.

8. Serve.