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spring vegetable pasta with asparagus, peas, artichokes on white plate with fork white background

Spring Vegetable Pasta

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: Kara Lydon
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


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


  1. 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.
  2. 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.
  3. In a large skillet, melt butter over medium heat. Add black pepper and cook until fragrant, about 1 minute.
  4. 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).
  5. 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.
  6. 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.
  7. Toss in roasted asparagus, peas, and artichoke hearts.
  8. Serve immediately and garnish with additional pepper and cheese, as desired.


  1. Other seasonal spring veggies you could throw in this pasta are: arugula, morels (technically a funghi!), spinach, fava beans, and leeks.
  2. 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.
  3. Gradually add in cheese a little at a time while whisking over low heat to help the cheese melt evenly.
  4. Use finely grated cheese – freshly grated also works better!
  5. 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