We hardly ever buy fresh peas in the pods as they rarely taste as good as frozen peas (must be Birdseye!), frozen the minute they are picked and therefore guaranteed fresh. Of course if you can pick your own that’s a different matter. We took a chance on some peas in their pods in our local veg shop to make this, but if you’re fortunate to be growing them yourself you have no such worries. The pea shoots are a really nice addition if you can find them.
Wine Suggestion: Our choice tonight is a Gavi di Gavi made by Pico Maccario in the Piedmont and the lemony edge to the wine added a nice extra dimension.
Pasta with fresh peas, guanciale, mint & pecorino – serves 2
- 350g fresh peas, in their pods
- 80g piece of guanciale (cured pig’s cheek) or smoked pancetta, finely diced
- 150g dried rigatoni or similar
- 2 shallots, peeled and roughly chopped
- ½ a lemon
- 15g of fresh mint, leaves stripped and finely chopped
- 30g pecorino cheese, finely grated, plus extra to serve
- peas shoots, to serve (optional)
Pod the peas and put the pods in a pot of boiling salted water for 5 minutes, then scoop the pods out and discard (don’t discard the water).
Meanwhile, tip the guanciale into a large cold non-stick frying pan and put over a medium heat to render the fat, tossing often.
Cook the pasta in the pea pod flavoured water according to the timings on the pack.
Add the shallots to the guanciale pan and cook for 5 minutes or until lightly golden. Add the peas and a good splash of water, then finely grate in the lemon zest. Cover and cook gently for 5 minutes, tossing occasionally.
Drain the pasta but reserve a mugful of the cooking water. Tip the pasta into the frying pan, then remove from the heat and toss well. Stir in the mint and pecorino, shaking the pan. Loosen with a little pasta water if needed, then season and serve with extra pecorino, a drizzle of good olive oil, a squeeze of lemon and a few pea shoots.
(Original recipe from Jamie Cooks Italy by Jamie Oliver, Michael Joseph, 2018.)
Jono & Jules do food & wine 
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