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Orecchietti with Mascarpone, Peas and Asparagus
Creamy and delicious yet refreshingly light. An appetising summer lunch or filling evening meal - this recipe ticks all the boxes.
Servings
0
4-6 people
Total Time
20
minutes
mins
Ingredients
400
gr
dried pasta
Bunch of asparagus spears
around 15 spears
1
cup
frozen peas
½
cup
grated parmesan
250
gr
mascarpone cheese
juice of one lemon
zest of one lemon
salt and black pepper
Instructions
Place the pasta in a pan of boiling water seasoned with salt and added olive oil.
Once almost al dente, add in the asparagus and peas and cook until tender.
Drain the pasta reserving some of the water encase you need to think out the sauce.
Place the pasta back into the pan. Squeeze a lemon into the pan and season with salt and cracked black pepper.
Add in the parmesan and mascarpone cheese and stir until combined.
Serve in a large bowl and grate over the lemon zest and add a little more cracked black pepper.
Course:
Main Course
Cuisine:
American, English
Keyword:
Asparagus, Mascarpone, Pasta