Cacio e Pepe Pasta with Asparagus & Pea Shoots

A bowl of creamy pasta coated with salty pecorino and spicy black pepper brings comfort, but fold in green garlic, asparagus, and pea shoots for a taste of spring.

What You Get

Fresh penne

Green garlic

Asparagus

Cheese and pepper mix

Pea shoots

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Bring a pot of salted water to a boil. Add the pasta and cook until al dente, 4 minutes or according to package instructions. Drain the pasta, reserving ⅓ cup of the pasta water.

Step 2

Meanwhile, thinly slice the green garlic. Snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces.

Step 3

In a large sauté pan over medium heat, warm 1 tablespoon olive oil. Add the green garlic and sauté until soft, 3 minutes. Add the asparagus and stir until nearly tender-crisp, 2 minutes. Remove from the heat and set aside.

Step 4

When the pasta is ready, add it to the pan with the asparagus, along with the reserved pasta water and the cheese and pepper mix. Turn down the heat to low and toss until the cheese has melted and a sauce begins to form. Finally, fold in the pea shoots. Season to taste with salt and pepper. Heap the pasta on plates, grind with more black pepper, and serve warm.