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wooden tray with casarecce pasta with roasted asparagus, peas and grated cheese

Casarecce Pasta with Asparagus and Peas

Amanda
This easy casarecce pasta with asparagus and peas is light and perfect for spring and summer. Fresh roasted asparagus is tossed with peas, fresh garlic and grana padano cheese to make a light and flavorful sauce.
5 from 18 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 6 Servings
Calories 131 kcal

Ingredients
  

  • 1 pound fresh asparagus
  • 3 Tablespoons olive oil divided
  • ½ teaspoon kosher salt
  • 1 pound casarecce pasta
  • 2 teaspoons chopped garlic
  • 1 cup frozen green peas thawed
  • ½ cup grated grana padano cheese plus extra for garnish

Instructions
 

  • Preheat the oven to 400˚ and line a baking sheet with parchment paper. 
  • Trim the bottom ends off the asparagus and lay them on the prepared baking sheet. Drizzle the asparagus with 1 Tablespoon of the olive oil, then toss them to coat in the oil completely. Sprinkle asparagus with kosher salt.
  • Roast the asparagus in preheated oven for 15-20 minutes until tender and lightly browned. Cut roasted asparagus into 1-2 inch pieces and set aside. 
  • While the asparagus is roasting, cook the pasta in boiling salted water, according to package instructions. Drain all but ½ cup of the pasta cooking liquid. Reserve and set aside.
  • In a large skillet, heat the remaining 2 Tablespoons of olive oil over medium heat. Add garlic and cook, while stirring for 30-60 seconds until fragrant and lightly browned.
  • Add in the peas, chopped roasted asparagus, reserved pasta water and cooked casarecce and toss to combine. Cook for 1-2 minutes until heated through. 
  • Remove the pasta off of the heat and stir in the cheese. Serve pasta with extra cheese grated on top, if desired.

Notes

  • Pasta - Gemelli, fusilli or farfalle pasta are other alternatives that can be used.
  • Peas - Either frozen or fresh peas will work, however fresh peas should be steamed ahead of time.
  • Cheese - Parmigiano reggiano, pecorino romano or asiago will work as substitutes.
  • Veggies - Green beans, broccoli or zucchini are other vegetables that could be roasted and used in place of the asparagus or peas.
  • Meat - To make a heartier pasta dish, grilled chicken, roasted salmon or sauteed shrimp could be added to the pasta.
  • Flavors - Add some fresh lemon zest at the end to brighten up the dish or crushed red pepper flakes to add a bit of spice!
  • Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Reheat in a pan over medium heat on the stovetop with a little extra olive oil.

Nutrition

Serving: 2cupsCalories: 131kcalCarbohydrates: 7gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 330mgPotassium: 224mgFiber: 3gSugar: 3gVitamin A: 822IUVitamin C: 14mgCalcium: 125mgIron: 2mg
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