Orecchiette with Garlic, Olive Oil, Spring Vegetables, and Pecorino
By Marge Perry and David Bonom. This beautiful dish of bright, crisp-tender asparagus, sweet green peas, golden slivers of garlic, orecchiette-shaped pasta and shaved pecorino herald fresh, green spring.
INGREDIENTS
- 12 oz orecchiette pasta
- 12 oz asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup fresh or frozen peas
- 6 tbsp extra virgin, olive oil
- 1 medium onion, thinly sliced
- ¼ tsp crushed red pepper flakes
- 12 garlic cloves, thinly sliced
- ¼ cup chopped fresh parsley
- ¾ tsp salt
- ½ cup shredded Pecorino Romano cheese
DIRECTIONS
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. During the last minute of cooking add the asparagus and peas (if using fresh peas add them during the last 3 minutes). Drain and reserve.
- Heat the oil in a large nonstick skillet over medium heat until hot. Add the onion and crushed red pepper flakes; cook, stirring occasionally, until slightly softened, 3 minutes. Stir in the garlic and cook until lightly browned, about 3 minutes longer. Add the reserved pasta and vegetables and cook, tossing, until heated through about 1 to 2 minutes. Remove from the heat and stir in the parsley and salt. Divide among 4 bowls and top each with 2 tablespoons cheese.