Description
A quick and flavorful spring pasta dish featuring orecchiette and a vibrant pea pesto.
Ingredients
Scale
- 12 oz (340 g) asparagus spears, cut into bite-sized pieces
- ½ tbsp (7.5 ml) olive oil
- 3 oz (85 g) prosciutto, sliced into pieces
- 1 lb (454 g) orecchiette pasta
- 1 ½ cup (225 g) peas, frozen or thawed
- 1 cup (240 g) prepared pesto (homemade or store-bought)
- 2 tsp lemon zest
- 2 oz (57 g) Parmesan cheese, grated
- 6 leaves fresh basil, torn
- 1 ½ tbsp kosher salt for pasta water
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Cut asparagus into bite-sized pieces, about thirds of each spear. Spread them evenly on a baking sheet. Drizzle with ½ tablespoon olive oil, then arrange pieces of prosciutto on top. Roast in the oven for 12 to 15 minutes until asparagus is crisp-tender and prosciutto is crispy. Check for doneness to keep flavors bright and fresh.
- Step 2: Bring 4 quarts (3.8 liters) of water to a boil in an 8-quart pot. Add 1 ½ tablespoons kosher salt. Add the orecchiette pasta and return to a low boil. Cook until pasta is al dente, about 10 to 12 minutes. Start checking at 10 minutes; pasta should be tender but still firm to the bite. Before draining, reserve 1 cup (240 ml) of the pasta cooking water. Drain pasta and return it to the stockpot.
- Step 3: While pasta cooks, place peas in boiling water for 1 minute. Drain peas immediately. Combine peas with the prepared pesto in a blender or use an immersion blender to blend until smooth and vibrant. If pesto is grainy, add 1 to 2 tablespoons olive oil to smooth the texture and enrich flavor.
- Step 4: Add pea pesto and 2 teaspoons lemon zest to the pasta in the pot. Stir gently to coat the pasta. Add reserved pasta water 1 tablespoon at a time until desired sauce consistency is reached. Mix in the roasted asparagus and crispy prosciutto pieces. The warmth will meld ingredients together.
- Step 5: Plate the orecchiette topped with fresh grated Parmesan and torn basil leaves. Optionally, sprinkle additional lemon zest or drizzle extra olive oil for added brightness.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight or heat for up to 2 days.
- Refrigeration: Place in an airtight container and refrigerate for up to 4 days. Stir gently before serving to redistribute the sauce and flavors.
- Freezing: Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in refrigerator before reheating.
- If your pasta becomes sticky after draining, stir in 1 tablespoon of reserved pasta water to restore good texture.
- When sauce is too thick, add reserved pasta water gradually, 1 tablespoon at a time, until smooth and coating the pasta evenly.
- Check pasta at 10 minutes for al dente doneness; it should be tender but still firm to the bite.
- Warm peas in boiling water no longer than 1 minute before blending to keep vibrant color and fresh flavor.
- To fix grainy pesto, add a little more olive oil to smooth it out and boost richness.
- Reheat gently in a pan over low heat, stirring occasionally. Add a small amount of water or olive oil if sauce thickens too much during reheating.
- Serve pea and mint orecchiette with a fresh arugula salad or steamed broccoli for extra nutrition. Pair it with roasted cherry tomatoes and a sprinkle of feta cheese for contrasting flavors. This dish can also be transformed into a pasta salad mixed with cherry tomatoes and mozzarella balls. For a gluten-free variation, toss with zucchini noodles or cooked quinoa. Top with toasted pine nuts or additional Parmesan cheese for an added savory finish.
- Omit prosciutto or substitute with bacon for different savory accents.
- Replace Parmesan with nutritional yeast for a dairy-free option.
- Use fresh peas when in season instead of frozen.
- Swap lemon zest with lime zest for an alternate citrus twist.
- Choose good quality durum wheat orecchiette or fresh pasta if available, as the shape holds sauce well.
- Use bright green peas for best sweetness and flavor; frozen peas often provide consistent sweetness and convenience.
- Grate Parmesan fresh from a block (Parmigiano-Reggiano) to achieve sharper flavor compared to pre-grated cheese.
- Use fresh garlic, finely minced, to deliver a strong aromatic boost in pesto.
- Select extra virgin olive oil for a fruity, rich flavor that enhances the pesto.
- Lightly toast raw walnuts before adding to pesto to deepen their buttery taste.
- Pick firm, heavy lemons for juiciness and brighter pesto flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified