Orecchiette with peas asparagus mascarpone recipe - Lucea Row

Quick and Easy Pasta Recipe: Orecchiette with Peas, Asparagus and Mascarpone

Orecchiette with peas asparagus mascarpone recipe - Lucea Row Orecchiette with peas asparagus mascarpone recipe II  - Lucea Row

Orecchiette with peas asparagus mascarpone recipe IV  - Lucea RowOrecchiette with peas asparagus mascarpone recipe III  - Lucea RowImages and Recipe via Flourishing Foodie

Pasta is one of my favorite dishes, and I’m always looking for recipes that have simple ingredients. I am not an expert cook, but anyone can pull of this recipe.

Orecchiette with Peas, Asparagus and Mascarpone

INGREDIENTS
2 cups dry orecchiette pasta
14 asparagus spears, chopped
1/3 cup sugar snap peas, shelled
2 tbsp good quality olive oil
1 lemon, squeezed
1 oz Parmesan cheese
kosher salt and cracked black pepper
1/2 cup (4 oz) mascarpone cheese
peas shoots for garnish

Bring a pot of water to boil. Add the orecchiette pasta and cook until al dente. Once al dente, add the chopped asparagus and peas, and continue boiling until the asparagus turns bright green, 1 to 2 minutes. You want the asparagus to maintain its crisp texture, so do not over cook. Drain the pasta, peas, and asparagus, and place into a large bowl.

Add the olive oil and lemon juice to the pasta. Sprinkle in the grated Parmesan cheese, and season with salt and pepper to taste. Adjust as necessary. Toss the pasta and then plate with a few dollops of mascarpone cheese on top, followed by a drizzle of olive oil.  Garnish with pea shoots. Serve warm.

What are your favorite fall recipes? Check out my Edibles + Libations board on Pinterest for more foodie inspiration.

 

 

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