The Italian word orecchiette translates to little ears.

In some parts of Italy, you see Nonas making it the traditional way, by hand, as they sit outside their houses on cobblestone streets.

You can make this pasta ahead and serve it at room temperature as a salad for barbeques and picnics.

– – – – – – – – – –

Serves 6

Ingredients

1 pack orecchiette
3 cloves garlic, peeled and roughly chopped
1 bunch baby asparagus, ends removed & sliced into 3
1 1/2 cups peas 100g prosciutto, diced
2 tbsp garlic-infused extra virgin olive oil

Method

Cook orecchiette as per pack directions with the garlic cloves added to the pot.

Reserve a little pasta water, and then drain the orecchiette and return to the pan.

Meanwhile, steam the asparagus and peas for about 4 minutes. They’re better if they still have a little bite to them and remain andante, just like pasta!

Add vegetables to the pasta along with prosciutto and olive oil.

Season with salt and pepper!