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Orecchiette with Garlic, Olive Oil, Spring Vegetables, and Pecorino

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.


Recipe Details

  1. 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.
  2. 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.

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