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Vegetarian
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Braised Olive + Carlin Pea Casarecce
We were inspired by the WONDERFUL Jess Dennison for this beauty of a recipe + subbed in our Queen Carlin Peas for that extra kick of beany goodness, fibre-boost + nutty flavour. Check out more of Jess's work here
Often with pasta dishes, you feel pretty sluggish straight after - great when you want to curl up in a ball on the sofa! - but this pasta dish has a much lighter, fresher feel to it but is still pretty punchy in flavour. We’ve used our pasta pals’ Northern Pasta Co casarecce spelt flour pasta giving us that slow-energy release, keeping us fuller + more satisfied for longer AND provide a real nutty flavour - aka a pretty powerful pairing with our carlin peas! Serve simply as it is (with a good kick of lemon + quality olive oil) or serve with some blobs of ricotta if you are craving something that wee bit more indulgent.
Ingredients
1 tbsp olive oil, plus extra to serve
150g kalamata olives, half sliced in half, half left whole
3 sprigs of fresh rosemary A pinch of chilli flakes 3 fat garlic cloves, roughly chopped 1 lemon, plus extra wedges to serve 1/2 tsp brown sugar1 jar of Queen Carlin Peas, drained and rinsed
225g casarecce pasta (we like this one) or pasta of choice
1 chicory, roughly chopped Ricotta, to serve (optional)Shop The Recipe
Directions
Cook the pasta as per pack instructions.
Heat the olive oil in a frying pan and add the olives. Pick the leaves of the rosemary and add these to the pan along with the chilli flakes and garlic. Stir to combine.
Peel the skin of the lemon into strips then finely slice. Add these to the pan along with the brown sugar - this will help everything to caramelise - stir to combine and cook off for 1-2 minutes until aromatic.
Tip in the carlin peas and add half of the lemon juice and stir. Tip in the cooked pasta and toss well to combine.
Stir through the chopped chicory add a drizzle of oil - don’t be afraid to be generous here as this is where all of the good fat is coming from and it helps to bind it all together. Season well with black pepper and flaky sea salt.
Serve into bowls, finish with an extra drizzle of olive oil and a squeeze of lemon (dollop over some ricotta for something a little creamier and indulgent!).
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