A spring vegetable pasta ready in 30 minutes! This pasta is a spin on cacio e pepe, super cheesy and peppery, piled high with fresh spring veggies like asparagus, peas and artichokes!
- 1/2 lb asparagus, tough ends trimmed and cut into 1-inch pieces (about 1 1/2 cups chopped)
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 8 ounces whole-wheat spaghetti
- 1/4 cup butter
- 1 teaspoon freshly cracked black pepper
- 1 1/2 cups finely grated Pecorino Romano cheese
- 1/2 cup peas
- 1/2 cup marinated artichoke hearts, roughly chopped
- Preheat oven to 400 degrees F. Transfer asparagus to a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, to taste. Roast until fork tender, about 10 minutes.
- Add 2 quarts or 8 cups of water to a large pot. Bring to a boil and salt water. Add pasta and cook until al dente, about 10 minutes. Reserve 1 1/4 cups of pasta water before draining.
- In a large skillet, melt butter over medium heat. Add black pepper and cook until fragrant, about 1 minute.
- Whisk in reserved pasta water, remove from heat, and let stand for 3 minutes before adding cheese (unless the water has already been sitting out).
- Turn heat to low and gradually whisk in cheese, adding a little bit at a time. Whisk until cheese is melted and sauce is glossy.
- Add half of the pasta and toss to coat. Add the remaining pasta and toss to coat. Add more pasta water if needed to loosen pasta.
- Toss in roasted asparagus, peas, and artichoke hearts.
- Serve immediately and garnish with additional pepper and cheese, as desired.
- Other seasonal spring veggies you could throw in this pasta are: arugula, morels (technically a funghi!), spinach, fava beans, and leeks.
- Let pasta water and butter sauce sit for a few minutes before adding the cheese – this will help make sure the sauce isn’t too hot, which can cause the cheese to clump.
- Gradually add in cheese a little at a time while whisking over low heat to help the cheese melt evenly.
- Use finely grated cheese – freshly grated also works better!
- If your cheese isn’t melting, keep whisking over low heat until it does!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Pasta
Keywords: spring vegetable pasta, spring pasta, spring vegetable cacio e pepe