Bright and citrusy Spring Asparagus and Pea Rigatoni is what my soul is craving in the days mid-spring, when the weather is unpredictable, and all I want is sunshine on my face. This brings sunshine to my soul.
Why I Love this Spring Asparagus and Pea Rigatoni
This pasta dish comes together in a flash. In the amount of time it takes to bring your pasta water to a boil and cook the pasta, your sauce is prepped and ready to go. No long, laborious steps that take hours on a busy weeknight. Not only is this easy to make, but it is so luscious, delicate, and special enough to be served at a dinner party as the main course.
Make This Your Own
Sure, there are ways you can mix this up. Of course, you can swap out other green vegetables, but this time, if you’re not an asparagus-pea lover, maybe a different recipe is in order.
How To Make This Spring Asparagus and Pea Rigatoni
Step 1. Bring a large pot of water to a boil. Once the water is boiling, add 3 Tablespoons of kosher salt, and bring back to a rolling boil. Add the rigatoni to the boiling water and cook 1-2 minutes shy of the package directions. The pasta should be a little firmer than al dente. It will finish cooking in the sauce.
Step 2. While the water is coming to a boil, heat the olive oil with the diced pancetta in a large heavy-bottomed saucepan over medium heat. Allow the pancetta to crisp, tossing occasionally. When there are about 4 minutes left of the pasta cooking time, add the anchovies, and cook until the filets dissolve into the fat. Add the asparagus and garlic, and start with 1 cup of pasta cooking water. Bring the water to a simmer and cook for 2 minutes.
Step 3. Add the peas and toss to combine. Season with 1 teaspoon of kosher salt. When the pasta is almost al dente, reserve another cup of pasta water, drain the pasta, and add it to the asparagus pan. Toss to combine. Reduce the heat to medium-low.
Step 4. Start adding the finely grated cheese a handful at a time, stirring to melt and coat the pasta evenly, adding more cooking water as needed to maintain a saucy consistency. Once all of the cheese is incorporated, add the crème fraîche, and toss to combine, adding more pasta water as needed until you reach a perfectly silky coating on your rigatoni. Add the lemon zest and juice, and finish with freshly ground black pepper. Top with more grated pecorino and enjoy!
Things You Need From Your Pantry
- Rigatoni
- Extra Virgin Olive Oil
- Lemon
- Garlic
- Frozen Peas
- Anchovey Filets
- Pecorino Romano
- Parmigiano Reggiano
Things You May Need From The Store
- Asparagus
- Pancetta (you can purchase 4-oz packages already diced)
- Crème Fraîche
More Springtime Recipes
- Something Like Borscht
- Chamomile-Lavender Strawberry Shortcake
- Spatchcock Za’atar Chicken with Blistered Carrots and Potatoes
- Meyer Lemon Cake
Spring Asparagus and Pea Rigatoni
Course: EntreeCuisine: ItalianDifficulty: Easy6
servings10
minutes20
minutesThis bright and creamy Spring Asparagus and Pea Rigatoni is truly divine.
Ingredients
1 lb rigatoni
3 Tablespoons kosher salt for the pasta water
1 Tablespoon extra virgin olive oil
4 oz diced pancetta
3 anchovey filets
1 lb asparagus, I prefer pencil to jumbo size, slice 1/4 inch thick on a bias
3 large garlic cloves, thinly sliced
1-2 cups of pasta cooking water
5 oz frozen peas
1 tsp kosher salt
2 oz (1/4 cup) crème fraîche
4 oz finely grated Pecorino Romano
2 oz finely grated Parmigiano Reggiano
juice and zest of one large lemon
freshly ground black pepper
Directions
- Bring a large pot of water to a boil. Once the water is boiling, add 3 Tablespoons of kosher salt, and bring back to a rolling boil. Add the rigatoni to the boiling water and cook 1-2 minutes shy of the package directions. The pasta should be a little firmer than al dente. It will finish cooking in the sauce.
- While the water is coming to a boil, heat the olive oil with the diced pancetta in a large heavy-bottomed saucepan over medium heat. Allow the pancetta to crisp, tossing occasionally. When there are about 4 minutes left of the pasta cooking time, add the anchovies, and cook until the filets dissolve into the fat. Add the asparagus and garlic, and start with 1 cup of pasta cooking water. Bring the water to a simmer and cook for 2 minutes.
- Add the peas and toss to combine. Season with 1 teaspoon of kosher salt. When the pasta is almost al dente, reserve another cup of pasta water, drain the pasta, and add it to the asparagus pan. Toss to combine. Reduce the heat to medium-low.
- Start adding the finely grated cheese a handful at a time, stirring to melt and coat the pasta evenly, adding more cooking water as needed to maintain a saucy consistency. Once all of the cheese is incorporated, add the crème fraîche, and toss to combine, adding more pasta water as needed until you reach a perfectly silky coating on your rigatoni. Add the lemon zest and juice, and finish with freshly ground black pepper. Top with more grated pecorino and enjoy!
Notes
- If you aren’t a lover of anchovies, I’m sorry! In all seriousness, you can simply omit them; however, give it a try. The anchovies do not make this dish fishy, it is simply there to add a depth of flavor and salt, and adds a nice umami richness.
