jamie’s orecchiette

directions: sauté 2 sliced spring onions in olive oil then add little cubes of potato along with some water. Cook until the potatoes are done, add salt and pepper such as frozen peas. At the end combine your al dente boiled Orecchiette with the sauce, finish off with parmesan cheese and some of the starchy boiling water, stir until creamy. Happy boatcooking!