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
INGREDIENTS
- 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
DIRECTIONS
- 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.
- Heat the oil in a large nonstick skillet over medium heat until hot. Add the onion and crushed red pepper flakes
