Craving a simple yet flavorful dinner recipe that celebrates the vibrant tastes of spring? This cacio e pepe with asparagus and peas is the perfect blend of classic Italian comfort food and fresh seasonal ingredients.
Whether you’re a fan of creamy pasta or looking for a quick dinner idea, this recipe hits all the right notes.
A Classic with a Springtime Twist
Cacio e pepe is a traditional Italian dish known for its simplicity—just pasta, cheese, and black pepper. But this version takes it to the next level by incorporating asparagus and peas, two springtime vegetables that add a burst of color and fresh flavor.
This dinner recipe is not just delicious; it’s also visually stunning, making it a great option for a weeknight meal or a small gathering.
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The addition of tender asparagus and sweet peas gives the dish a delightful crunch and sweetness, balancing the richness of the cheese. It’s a brilliant way to make a classic dish feel fresh and new, especially as warmer days approach.
Why This Recipe Is Perfect for Dinner
This cacio e pepe variation is everything you want in a dinner recipe: quick, easy, and deeply satisfying. Here’s why it deserves a spot on your menu:
- Ready in 20 minutes: Perfect for busy evenings when you want a homemade meal without spending hours in the kitchen.
- Minimal ingredients: With just a handful of pantry staples and fresh veggies, you can create a restaurant-quality dish.
- Customizable: This recipe is easy to adapt for different dietary preferences, whether you need a vegetarian or gluten-free option.
Pair it with a simple green salad or crusty bread, and you have a complete meal that’s as wholesome as it is delicious.
Tips for Perfect Cacio e Pepe
Even though this dinner recipe is straightforward, a few tips will help ensure your cacio e pepe turns out perfectly every time:
- Cook pasta al dente: Undercook the pasta by about two minutes so it finishes cooking in the sauce, absorbing all the flavors.
- Use fresh black pepper: Coarsely ground black pepper provides the best flavor and a hint of heat that pairs beautifully with the cheeses.
- Save pasta water: The starchy pasta water is key to creating a creamy sauce without cream, so don’t skip this step.
These small adjustments make a big difference, elevating your dish from good to outstanding.
Substitutions & Variations
This dinner recipe is as flexible as it is delicious. Here are some ideas to make it your own:
- Gluten-free: Swap regular pasta for your favorite gluten-free brand. The dish retains its creamy, cheesy goodness.
- Cheese alternatives: If you can’t find Pecorino or Parmesan, Manchego or Grana Padano are excellent substitutes.
- Vegan version: Replace the cheeses with a vegan parmesan substitute and use plant-based butter for a dairy-free twist.
- Add protein: Toss in grilled shrimp, seared scallops, or shredded chicken for an extra boost of protein.
Feel free to experiment with additional ingredients or flavors to make the recipe truly yours.
Serving Suggestions for a Complete Meal
This cacio e pepe is satisfying on its own, but it also pairs wonderfully with side dishes that complement its rich flavors. Here are some ideas to round out your dinner:
- Salads: A crisp arugula or mixed greens salad with a lemon vinaigrette adds a refreshing contrast.
- Breads: Serve with garlic bread or focaccia to soak up every bit of the sauce.
- Desserts: Finish the meal with a light dessert like lemon sorbet or fresh berries.
With these additions, you can transform this recipe into a feast that’s perfect for family dinners or special occasions.
If you’re looking for a dinner recipe that’s quick, delicious, and full of Mediterranean-inspired flavors, this cacio e pepe with asparagus and peas is a must-try. Its combination of creamy, cheesy pasta with fresh, vibrant vegetables is both comforting and refreshing.
Try this recipe tonight and enjoy the simple pleasure of a beautifully balanced meal. Your taste buds—and your dinner guests—will thank you!
Cacio e Pepe with Asparagus & Peas Recipe for Dinner
Ingredients
- Kosher salt as needed
- 8 ounces spaghetti or linguine
- 8 ounces pencil-thin asparagus cut into 1-inch pieces (approximately 1 cup; see Note below)
- ⅔ cup English peas thawed if frozen
- 2 tablespoons unsalted butter
- ½ tablespoon freshly ground black pepper
- 1 ounce young pecorino cheese such as Pecorino Toscano, shredded (¼ cup), plus extra for serving
- 1 ounce Pecorino Romano cheese shredded (¼ cup), plus extra for serving
- 2 ounces Parmesan cheese grated (½ cup), plus extra for serving
- Coarse sea salt to taste
- Extra-virgin olive oil for serving
- Snipped fresh chives preferably with blossoms, for garnish
Instructions
- Cook the Pasta and Vegetables: Bring a large pot of water to a rolling boil and season it generously with salt. Add the spaghetti or linguine and cook it until it's slightly underdone, about 2 minutes less than the package instructions suggest. In the last minute of cooking, stir in the asparagus and peas to blanch them briefly. Drain the pasta and vegetables together, reserving ½ cup of the cooking water.
- Start the Sauce: In a large skillet (about 12 inches wide), melt 1 tablespoon of butter over medium heat. Add the coarsely ground black pepper and cook for about a minute, stirring, until it becomes fragrant. Pour in ¼ cup of the reserved pasta water along with the remaining tablespoon of butter. Stir the mixture until the butter is fully melted and the liquid starts to thicken slightly, which should take around 30 seconds.
- Combine Pasta, Veggies, and Sauce: Add the drained pasta, asparagus, peas, and all three types of cheese to the skillet. Toss everything together until the cheese melts and coats the pasta evenly, creating a creamy sauce. Let it cook for another minute, and if the pasta seems dry, add more of the reserved pasta water a little at a time to loosen the sauce. Season with coarse sea salt to taste.
- Serve: Divide the pasta onto plates or bowls, then garnish each portion with a drizzle of extra-virgin olive oil, additional cheese, and snipped fresh chives. Serve immediately while warm.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.