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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.
Total Time 20 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. 
    ORECCHIETTI WITH MASCAPORNE PEAS AND ASPARAGUS RECIPE BY HOME COOKING WITH JULIE NEVILLE
  • 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. 
    ORECCHIETTI WITH MASCAPORNE PEAS AND ASPARAGUS RECIPE BY HOME COOKING WITH JULIE NEVILLE
  • Serve in a large bowl and grate over the lemon zest and add a little more cracked black pepper. 
    ORECCHIETTI WITH MASCAPORNE PEAS AND ASPARAGUS RECIPE BY HOME COOKING WITH JULIE NEVILLE
Course: Main Course
Cuisine: American, English
Keyword: Asparagus, Mascarpone, Pasta