Cacio e Pepe with Asparagus & Peas Recipe for Dinner
This spring-inspired twist on the classic cacio e pepe incorporates tender asparagus and sweet peas, creating a dish that's rich in flavor while remaining light and vibrant. It's a quick pasta recipe that's perfect for weeknights or when you want to embrace the freshness of seasonal vegetables.
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
If thicker asparagus is the only option available, slice the spears into ¼-inch thick pieces instead of cutting them into 1-inch lengths.
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