Orecchiette are a pasta whose name translates to "little ears", deriving from the Italian word for ear: orecchio. These are traditionally made in the Puglia region of Italy.
Because of their shape, I like to use them for dishes have have chunky bits - peas, cubed veggies, pancetta - that get caught in the indentation. In this case I made a very simple pasta to go along with some scallops.
While the pasta cooked, I tossed lemon zest, capers, olive oil, a splash of heavy cream, and a bit of fresh lemon juice into a large mixing bowl. Once the orecchiette were done, I drained them and transferred them into the bowl, mixing till everything was coated and had a nice glossy sheen. I sprinkled it all with smoked sea salt, freshly ground pepper, and grated pecorino cheese. Done.