Cacio e pepe linguine with white asparagus

Cacio e pepe linguine with white asparagus

As the weather is getting warmer and sunny afternoons are followed by long evenings on the porch chatting with friends I feel less and less motivated to spend time in the kitchen and cook elaborate meals. This recipe is for one of those evenings: when you can finally say “Ah summer is coming” and all you want is a simple, delicious dinner that can be put together in less than 15 minutes.

 

Cacio e pepe linguine with white asparagus

Recipe

Ingredients

  • 14 oz dry linguine (or fresh pasta of your choice)
  • 1 bunch white asparagus
  • 2 cups coarsely grated cheese (ideally ¾ of a cup parmesan and 1 ¼ roman pecorino)
  • Pepper to taste
  • 4 tbsp olive oil
  • a handful of slivered almonds

Instructions

  1. Bring one large pot of salted water to a boil
  2. In the meantime trim the ends of the asparagus, then peel the stems with a potato peeler
  3. Boil the stems for 10-12 minutes or until tender, then remove them from the water and set them aside (leave the water on the heat for the pasta)
  4. Place the grated cheese, oil, and pepper in a large bowl
  5. Slice the cooked stems into 4 slices and add ¾ of the slices to the bowl, mix everything together
  6. Cook the pasta as instructed on the package (reserve 2 to 3 tablespoon of boiling water to help you when mixing everything together)
  7. Drain the pasta and pour it over the cheese mixture. Mix everything together, adding a couple of tbsp. of boiling water to make everything come together
  8. Top with the remaining ¼ of asparagus and almonds to serve

Like any simple recipe (indeed so simple that it can be hardly called a recipe) the secret is the quality of the ingredients: good pasta, good cheese, and fresh vegetables. Here I used a mix of Parmesan, Roman and Sardinian Pecorino cheese, but really any strong flavoured hard cheese would do the job. White asparagus is a seasonal favourite but can be substituted with any summer or spring vegetables. The prep time and tools needed are minimal, you basically just need the time to cook the asparagus and the pasta, and the result is a flavourful, fresh spring pasta dish that will get you through a lazy “almost summer” night. Enjoy.

 

Avatar About Margherita Tonolini

Hi I'm Margherita, I'm a baker and a food science student! My favourite things in life include: dark chocolate, flaky salt, pistachios and rainy afternoons spent baking in a cosy kitchen! I share delicious healthy recipes on my blog edible imagination!

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