Name: Braised Olive + Carlin Pea Casarecce
Cook time: 25 min
Total time: 25 min
Yield: 3
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 sugar; 1 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)

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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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.

Feeds: 3

Takes: 25 minutes

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 sugar
1 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)

Made with:
Queen Carlin Peas

In collaboration with Hodmedod, these Queen Carlin Peas are some of thest of British-grown beans. Slowly cooked with a soft, delicate texture + nutty flavour, they’re a British substitution to a chickpea.

Directions

step 1
Cook the pasta as per pack instructions.
step 2
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.
step 3
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.
step 4
Tip in the carlin peas and add half of the lemon juice and stir. Tip in the cooked pasta and toss well to combine.
step 5
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.
step 6
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!).

Made with:
Queen Carlin Peas

Nutty Queen Carlin Peas

In collaboration with Hodmedod, these Queen Carlin Peas are some of THE BEST of British-grown beans. Slowly cooked with a soft, delicate texture + nutty flavour, they’re a British substitution to a chickpea. Try them in a hearty french onion bake or crisped up in a salad with sticky aubergines and garlicky yogurt. Additive and preservative free. Just the highest quality beans, water and a pinch of salt.

cook with queen carlin peas

Braised Olive + Carlin Pea Casarecce

Ingredients

Made with: Queen Carlin Peas

Directions

Made with: Queen Carlin Peas

More Recipes

Made with:
Queen Carlin Peas

Made with:
Queen Carlin Peas