Spring Orecchiette Pasta With Asparagus, Mushroom And Peas Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the orecchiette pasta according to package instructions until al dente.
• STEP 2.Meanwhile, heat olive oil in a large skillet over medium heat. Add the asparagus and mushrooms and sauté until tender, about 5 minutes.
• STEP 3.In a small bowl, whisk together garlic, lemon juice, Parmesan cheese, and a pinch of salt and pepper. Set aside.
• STEP 4.Once the pasta is cooked, drain it and return it to the pot. Add the sautéed asparagus and mushrooms, peas, and the garlic-lemon-Parmesan sauce. Toss everything together until well coated.
• STEP 5.Serve the pasta in bowls, garnished with fresh herbs and a drizzle of olive oil. Enjoy!

Cooking Tips

• Make sure to cook the pasta until al dente, as it will continue to cook slightly when tossed with the sauce.
• Feel free to add other spring vegetables like baby spinach or cherry tomatoes for extra flavor and color.
• For a creamier sauce, you can add a splash of heavy cream or a dollop of mascarpone cheese.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm the pasta in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
• Serve the pasta as a main dish or as a side dish alongside grilled chicken or fish.