| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1 large bunch medium-thick asparagus (about 1 pound), peeled and cut into 1-inch pieces
- 1 pound orecchiette
- One 10-ounce box frozen peas, thawed, or fresh shelled peas
- 1 bunch scallions, white and green parts, chopped (about 1 cup)
- 1/4 cup chopped fresh Italian parsley
- 1 cup grated Grana Padano cheese
- Pea tendrils, for garnish
Instructions
- Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
- Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
- When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 518 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 17 mg |
| Sodium | 589 mg |
Reviews
Great recipe, only used half of the pasta. Added lemon juice and zest and red pepper flakes as suggested by others. Thanks to the reviewer who knew Padano cheese is brand name for Parmigiano.
Great simple dish. Added juice and zest from one lemon and shake of red pepper for warmth.
Delicious! Halved the recipe for 2 people. Very careful about the amount of pasta water added after reading reviews. Used parmesan cheese. Lots of yummy veggies. Loved the way the pasta hugged the peas. Will definitely make again.
Great recipe! What is this “sauce” she is referring to though? There’s no sauce in the recipe.
Light and delicious. My husband went back for seconds and he never gets a second helping of vegetables.
Easy fast
Absolutely delicious! If you can’t find the cheese it calls for I would recommend parmigiano reggiano cheese. If you really want the vegetable flavor to shine, add a bit of lemon juice and some toasted pine nuts as well!
One of our favorite pasta dishes. Used some red pepper flakes for a bit of spice. Added a little lemon juice at the end to brighten the dish. Wonderful alternative to a marinara or bolognese sauce.
Delicious!! My family loved it! I will be making this again!
Easy and tastes like you prepared all day. A delightful alternative to red sauce!