Orecchiette with Asparagus and Peas

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Orecchiette with Asparagus and Peas

  • Servings: 4
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  • 12 oz orecchiette – or a similar pasta such as orzo
  • 1 T olive oil
  • 2 T butter
  • 1 lb asparagus, ends snapped and cut into 1/4″ pieces – but leaving tips whole
  • 1/4 c diced shallots or scallions
  • 3/4 c frozen green baby peas
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt – or more to taste
  • black pepper
  • 2/3 c grated parmesan
  • 3 T finely chopped parsley (optional)
  • 1 T minced fresh tarragon (optional)

Bring a large pot of salted water to a boil; add the pasta, and cook as directed on the package.  Drain, reserving 1/2 c of the liquid.  Add the olive oil to the pasta and toss well.

Melt the butter in a large skillet over medium high heat.  Add the asparagus and shallots and cook until the asparagus in tender, 3-4 minutes.  Stir in the peas, garlic, salt and pepper and cook another 1-2 minutes or until the peas are defrosted.  Add the drained pasta, the parmesan cheese, and herbs, if you’re using them.  Toss well.  Add additional salt and pepper, if needed, as well as a little of the reserved pasta water, if the pasta seems too dry.

If you want to add a creamy element to the pasta, 1/2 c of yogurt can be tossed in at the end. Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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