Name: Spring Pasta with Asparagus and Pecorino Romano
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g Pasta (spaghetti or penne); 200 g Fresh asparagus, trimmed and cut into pieces; 50 g Pecorino Romano (shop here), finely grated; 2 tbsp extra virgin Olive Oil (shop here); Salt and black pepper

Spring Pasta with Asparagus and Pecorino Romano

Affetto Italiano

Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Italian

Spring Pasta with Asparagus and Pecorino Romano, known in Italy as Pasta con Asparagi e Pecorino Romano, is a light and seasonal dish that celebrates fresh spring produce. Tender asparagus is cooked alongside pasta and brought together with extra virgin olive oil and finely grated Pecorino Romano to create a naturally creamy, flavourful sauce. Ready in just 25 minutes, this authentic Italian recipe is perfect for a quick lunch or an elegant yet simple dinner.

Ingredients

200 g Pasta (spaghetti or penne)
200 g Fresh asparagus, trimmed and cut into pieces
50 g Pecorino Romano (shop here), finely grated
2 tbsp extra virgin Olive Oil (shop here)
Salt and black pepper

Directions

Bring a large pan of salted water to the boil and cook the pasta until al dente.
In the last 3 minutes of cooking, add the asparagus to the pasta water.
Reserve a cup of pasta water, then drain.
In a bowl, combine olive oil and half of the Pecorino Romano.
Add the hot pasta and asparagus, stirring with a splash of pasta water until creamy.
Finish with the remaining Pecorino and black pepper. Serve immediately.

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