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Pasta cacio e pepe with broad beans and asparagus

A quick and tasty spring first course

by Ada Parisi
5 min read
Pasta cacio e pepe con fave e asparagi: primo piatto primaverile

How to make spring cacio e pepe pasta with broad beans at home, peas and asparagus

Pasta cacio e pepe with broad beans, peas and asparagus: a Tasty first course which is a Spring variant of Classic recipe of PASTA CACIO E PEPE typical of Roman cuisine. The seasoning “cheese and pepper” it lends itself very well to being reinterpreted by adding the most varied ingredients. And the broad beans are one of the ingredients that go best in combination with papá and pecorino cheese romano. In this case, I decided to create a Spring cacio e pepe pasta because, in addition to the broad beans I've also added peas and Asparagus.

Spring cheese and pepper: How to do it

On my YouTube channel also find the VIDEO RECIPE STEP BY STEP. This Spring first course it's easy to prepare: broad beans, Peas and asparagus are seasonal vegetables, Easy to clean and require rather quick cooking. I suggest you use the PDO Pecorino Romano and Limit the use of salt because it is a very tasty cheese. If you like the Mint, You can add it to your dish to give it a fresher touch. Alternatively, You can also use the Basil.

Pasta cacio e pepe: recipe and variants

If you love the Recipe for cacio e pepe romana pasta, You have to try not only the classic recipe (step by step and with a video tutorial) but also all my Variations of cacio e pepe. Both based on pasta, both of rice. Here they are:

Pasta cacio e pepe con fave e asparagi: primo piatto primaverile

PASTA CACIO E PEPE WITH BROAD BEANS, ASPARAGUS AND PEAS

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

320 grams of pasta

a bunch of asparagus

600 grams of fresh broad beans to be shelled

350 grams of fresh peas to be shelled

a piece of onion or shallots

extra virgin olive oil

salt and freshly ground black pepper

120 grams of Pecorino Romano PDO

fresh mint and/or basil

Procedure

The recipe for pasta cacio e pepe with broad beans, asparagus and peas is very simple to prepare. First of all, you have to shell the broad beans and peas. Then clean the asparagus by removing the extreme part of the stem, hard and fibrous. Peel the remaining asparagus stalk, Separate the tips and cut the stems into small pieces, as you see in VIDEO RECIPE.

Wash the vegetables well. Finely chop the onion. Heat the extra virgin olive oil in a large saucepan and brown the onion for a few minutes over low heat. Then turn up the heat and add the broad beans, peas and asparagus stalks. Salt lightly, Cover and cook over high heat for 10 minutes. Then add the asparagus tips and continue cooking for another 3-5 minutes, so that the tips remain crispy. Only at the end of cooking add the finely chopped mint.

Boil the pasta in salted water. While the pasta is cooking, Put the grated pecorino cheese in a bowl, plenty of freshly ground black pepper and add as much pasta cooking water as necessary to obtain a sort of cream, stirring vigorously.

Drain the pasta al dente, retaining part of the cooking water. Sauté pasta with vegetables, then turn off the heat and pour in the pecorino cream, pepper and water. Stir quickly, adding a little cooking water if necessary until you get a creamy emulsion. Serve immediately. Bon appétit!

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