Orecchiette with Pea Pearls, Parmesan Rind and Poached Egg

Let me be clear: the name of this dish is much more complicated than the actual process. I promise. Tender, shell-shaped pasta is cooked in a savory broth with herbs, tomato and a chunk of parmesan rind (that piece you might consider throwing out - but shouldn't). As the pasta simmers (it's not even cooked separately first), it absorbs all the flavor of the broth, herbs and cheese. By the time the pasta is tender (10 minutes) it's fully loaded with flavor. And that chunk of parm? It melts beautifully into the sauce. Oh, and while that magic happens in one skillet, eggs are quickly poached one burner over (and that process is incredibly simple). The entire meal gets to the table in less than 30 minutes (shorter than the time it takes to say the title of the dish).

There's another component to this dish that needs mentioning. Those poached eggs - they're still slightly runny, so when your spoon hits the center, the warm yolk drizzles into the brothy sauce, making it rich and super creamy. Super dreamy.

I also love how the peas find their way into the shells, just like pearls in an oyster. You don't need to do anything, they just end up there as the shells scoop them up. Not a pea fan? Use corn instead. Or any small, diced vegetable of choice.

About the parmesan rind: Since we're using the rind to create the sauce, pick a good-quality chunk. Either use a rind you have stashed in your fridge or freezer, or purchase a small wedge and use the non-rind part to grate over the finished dish (wrap any leftover parmesan in plastic wrap and refrigerate for another use).

Orecchiette with Pea Pearls, Parmesan Rind and Poached Egg

1 tablespoon olive oil
1/4 cup minced white onion
2-3 cloves garlic, minced
4 cups chicken broth, plus more if needed
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
3-inch piece parmesan rind
1 pound orecchiette pasta
4 large eggs
1/2 cup frozen peas, keep frozen until ready to use
Salt and ground black pepper
Crushed red pepper flakes for serving
Grated parmesan cheese for serving

Heat the oil in a large skillet over medium-high heat Add the onion and garlic and cook for 2 minutes, until soft, stirring frequently so the garlic doesn't burn.
Add the broth, tomato paste, oregano, basil, and parmesan rind and bring to a simmer. Add the pasta and return to a simmer. Reduce the heat to medium and simmer for 9 to 10 minutes, until the pasta is tender, stirring frequently to separate the pasta and prevent it from sticking together. Lower the temperature as necessary if the mixture seems to be bubbling excessively (this can happen towards the end of cooking). If you seem to be running out of liquid before the pasta is tender, add a little more broth, about 1/2 cup at a time.
Meanwhile, to poach the eggs, bring about 3-4 inches of water to a simmer over medium-high heat (use a pan that's large enough to hold 4 eggs, such as a large saucepan or high-sided skillet). Crack the eggs into a shallow bowl or ramekin and slide the eggs into the simmering water. Simmer for 2 minutes. Remove the pan from the heat and let the eggs sit in the water for 8 minutes. Drain and set aside until you're ready to serve.
When the pasta is tender, add the peas to the mixture and stir to combine. Cook for 30 seconds to thaw the peas. Season to taste with salt and pepper.
Arrange the eggs over the pasta and top with crushed red pepper flakes. Serve with extra grated parmesan cheese on the side.

Serves 4