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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.
This post was originally published in July 2018 and has been updated for content.
Even when the temperature warms up, we still love having pasta for lunch and dinner. This light and flavorful vegetarian casarecce recipe is perfect for such an occasion.
Serve this easy casarecce pasta with whipped ricotta with lemon, melon and prosciutto salad or grilled peaches!
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🍝 Ingredient notes
- Pasta - Casarecce pasta is more of a free form pasta that is twisted into an "S" shape. It's great for holding onto the light sauce and goes perfectly with the roasted asparagus and peas. Gemelli, fusilli or farfalle pasta would all work as substitutes.
- Asparagus - From the end of February through June, asparagus is in its peak season. The thinner the asparagus is, the more tender it is and faster it will cook. Look for asparagus with a rich green color that fades to white towards the bottom of the stalks. They should also be firm to the touch and not soft or shriveled.
- Peas - Either frozen or fresh peas will work for this recipe. Fresh peas should be steamed ahead of time to make sure they have time to cook through.
- Cheese - Grana padano is an Italian cheese from northern Italy that has an earthy, nutty flavor that is similar to parmesan. It is a bit less crumbly than parmesan and melts into the pasta easily. It can be harder to find though, so parmigiano reggiano, pecorino romano or asiago would all work as substitutes.
📋 Substitutions and variations
- Veggies - Green beans, broccoli or zucchini are other vegetables that could be roasted and used in place of or added to the asparagus or peas.
- Meat - To make a heartier pasta dish, grilled chicken, roasted salmon or sautéed shrimp may be added on top.
- Flavors - Add some fresh lemon zest to brighten up the dish or crushed red pepper flakes to add a bit of spice!
🔪 Step by step instructions
First, cut the bottom 1-2 inches off of the asparagus, toss them with 1 Tablespoon of the olive oil and sprinkle them with salt. Roast the asparagus in the oven on a sheet pan for 15-20 minutes until tender and lightly browned. Cut the asparagus into 1-2 inch pieces and set aside.
While the asparagus is roasting, cook the pasta to al dente in boiling salted water. Drain all but ½ cup of the water from the pasta and set them both aside. In a large skillet, cook the garlic in the olive oil until it just becomes fragrant and starts to turn light brown.
Stir in the roasted asparagus, pasta water, casarecce pasta and peas and let them cook until heated through. Stir in the grana padano cheese and serve with extra cheese on top, if desired.
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⭐ Expert tips
- Always cook pasta in boiling salted water to help flavor the pasta. 4 quarts of water = 1 Tablespoon of salt = 1 pound of pasta.
- Don't forget to reserve some of the pasta cooking water. It contains starches that helps the oil and cheese bind to the pasta to create the sauce.
🥡 Storage suggestions
Leftover casarecce pasta with asparagus and peas will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in a pan over medium heat on the stovetop with a little extra olive oil.
🍝 More easy pasta recipes
If you loved this easy casarecce pasta with asparagus and peas, check out these other easy pasta recipes, that I know you will love too!
- Lemon Chicken Pasta
- Rotini Pasta with Italian Sausage
- Pasta with Pancetta and Peas
- Eggplant and Spinach Pasta
Recipe
Casarecce Pasta with Asparagus and Peas
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.
Sarah Hull
Loved this light pasta dish! Was craving a creamy cheese type pasta but wanted a lighter and healthier option. The whole family loved it. *Substituted Reg/parm since we couldn't find Grana Padano in the store that day.
Amanda
Thank you so much! I'm so glad you loved it.