About this episode
THERE IS NO CACTUS IN THIS RECIPE!
Nik Sharma is a pretty inspiring UK cook and his book that Yumi talks about can be found here.
This pasta is really worth trying though - almost everything in it probably already exists in your pantry, and it's absolutely packed with flavours.
Orecchiette Pantry Pasta
Get a big pot of salted water on the boil and add in 500g of orecchiette pasta.
While that's cooking, warm up 3tbs good olive oil and to it, add 1.5 tsp smashed up cumin seeds, 1/2 tsp fennel seeds, a clove of finely grated garlic and a teaspoon of Aleppo, Maras or Urfa red pepper flakes.
Scoop out a half cup of pasta water from the pot when your orecchiette still has a couple of minutes to go.
Dissolve 3tbs white miso into the pasta water. Pour that into the frying spice mix. Add 285g frozen peas to the pasta water and bring it back to the boil. Drain well once your pasta timer sounds. Combine the pasta+peas with the oil and spices.
Then add an absolute ton of grated parmesan cheese and some snipped chives.
Serve immediately.
(This also makes great leftovers!)
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