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

By Marge Perry & David Bonom
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.
  • Course: Side Dish


  • Asparagus
  • Chopped fresh parsley
  • Crushed red pepper flakes
  • Extra Virgin Olive Oil
  • fresh or frozen peas
  • garlic cloves
  • onion
  • orecchiette pasta
  • Salt
  • shredded Pecorino Romano cheese


  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