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We really cannot resist to smooth and creamy sauces, especially when the creaminess is not actual cream but a delicious sauce made up of peas and Pecorino cheese.

This is a simple pasta sauce that you can customise to your own taste or to what you have in the kitchen instead of peas, like broad beans for example. The sauce will stick to the pasta making every single mouthful a rich and indulgent experience. 

We added a bit of lemon zest, but if you are not keen on zesty flavours on your pasta dish you can add some finely chopped fresh mint or fresh parsley parsley. Another great way to make this sauce even richer is to add 70g of sun-dried tomatoes, before mixing the sauce with the pasta.

A non-vegetarian version but equally indulgent and very popular  is to add guanciale ( frying it in the pan right at the beginning before following the recipe) or speck or prosciutto crudo (adding it chopped at the end just before serving) to the sauce.  

Cooking Time

Prep Time


10 mins

5 mins


ancient grains, artisan pasta, spelt pasta, einkorn, emmer, mezzi rigatoni, white spelt, ritish Spelt, Organic pasta, Organic spelt, British peas, pecorino, British pecorino



  • 400g of Pastificio Carleschi Einkorn Ditaloni Lisci

  • 30g of Pecorino Romano cheese (plus extra if you like to sprinkle some on your plate)

  • Zest of one lemon

  • 100g shallot (finely chopped)

  • 350g fresh frozen peas

  • 3 TBS EVOO


  • Start by finely slicing the shallot and putting just over 4l of water to the boil.

  • Take a non-stick sauce pan large enough to contain all the pasta, and add EVO and shallots, gently fry until golden, then add the frozen peas.

  • Add salt, crushed peppercorns and a ladle of pasta cooking water. Cook for 10 minutes.

  • Add salt and then pasta to the boiling water.​

  • While pasta is cooking, put half the peas sauce, a ladle of pasta cooking water and the grated pecorino cheese in a food blender

  • Blend until you have achieved a smooth consistency.

  • Stir in the pan gently and great the zest of a lemon on top. 

  • Keep some of the pasta cooking water of boiling water just before you drain the pasta and keep it aside, in case you need it.

  • Lower the heat to the minimum and add the pasta, toss vigorously, you want to make a ‘creamy sauce’, keep tossing over the same low heat. If you like your pasta creamy then stop, if you like it a bit less creamy then keep going.​

Buon appetito! 

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