by Sarah Shotwell

Orecchiette_blogsizeSpring Recipe: Orecchiette e Piselli

This simple, classic northern Italian dish includes all our favorite spring ingredients and pairs perfectly with a light, crisp Sauvignon Blanc or Grüner Veltliner.





  • 1 lb. orecchiette (or-eck-yet-ay)
  • drizzle of extra virgin olive oil
  • 5 cloves of garlic, whole
  • 3 small shallots, finely sliced
  • 2 cups hand-shelled peas
  • 3 oz. prosciutto
  • bunch of young mint leaves
  • Pecorino Romano to taste, grated
  • fresh ground pepper
  • salt
  • water
  1. Boil water in a large pot with a sprinkle of salt. Once boiling, add pasta.
  1. In a skillet, add a drizzle of olive oil, whole garlic cloves, prosciutto and shallots. Cook until the prosciutto is crisp and the shallots and garlic are soft. Add peas with 1/2 cup water. Simmer until peas are cooked through and water has disappeared. Season lightly with salt and pepper. Set pan aside.
  1. Cook pasta until al dente (cooked but lightly firm). Conserving a 1/4 cup of water, drain pasta in a colander.
  1. Add conserved pasta water and orecchiette to the pea mixture. Then, toss with grated pecorino and fresh mint leaves. Enjoy immediately.