Cheesy Orecchiette Pasta with Peas and Asparagus
Prep time
Cook time
Total time
Cuisine: Italian
Serves: 4 servings
  • ¼ cup olive oil, plus more for drizzling
  • 4 cloves of garlic, minced
  • 1 bunch, (1 lb.) asparagus, cut into 1" pieces
  • 1 lb. orecchiette pasta
  • 10 oz. frozen thawed or fresh peas
  • 1 bunch scallions, chopped
  • Salt and pepper
  • 1 cup freshly grated Grana Padano cheese
  • Crushed red pepper flakes
  • Fresh basil, for serving
  1. Bring a large pot of salted water to a boil for the pasta.
  2. In another large skillet/pot over medium heat, add the ¼ cup olive oil and let it get hot.
  3. First, add the garlic to the oil for no more than 30 seconds, then add the asparagus pieces. Stir, cooking for about 5 minutes, being careful not to burn the garlic.
  4. Add the peas, season with salt and pepper,
  5. At the same time, put the pasta in the boiling salted water, and cook al dente according to directions.
  6. After the peas haves cooked in the skillet 2-3 minutes, add the scallions and 1.5 cups of the boiling pasta water.
  7. Let the water in the skillet come to a boil and cook everything for about 4-5 more minutes.
  8. The pasta should be almost done now, so remove it using a spider or slotted spoon directly into the pan with the veggies. Drizzle with a tablespoon or two more of olive oil, and toss everything together.
  9. Remove the pan from the heat. Stir in the grated cheese, taste, and see if it needs anymore seasoning or pasta water to thin it out.
  10. Finish the pasta with fresh basil and crushed red pepper flakes to your liking.
Recipe by Ally's Cooking at