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.

casarecce pasta with asparagus and peas on a wooden tray with block of cheese and flowers

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
📋 Substitutions and variations
🔪 Step by step instructions
⭐ Expert tips
🥡 Storage suggestions
🍝 More pasta recipes
📖 Recipe
💬 Comments

🍝 Ingredient notes

casarecce pasta, asparagus, peas, olive oil, salt and grana padano cheese on a wooden table

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 a 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.

asparagus on a cutting board with ends cut off and roasted asparagus on a sheet pan

While the asparagus is roasting, cook the casarecce 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.

cooked and drained casarecce pasta in strainer and garlic cooking in a skillet with wooden spoon

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.

skillet of casarecce pasta with asparagus and peas and grated cheese being stirred into the pasta

If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.

⭐ 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 pasta recipes

If you loved this easy casarecce pasta with asparagus and peas, check out these other pasta dishes, that I know you will love too!

Don't Forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

📖 Recipe

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

Casarecce Pasta with Asparagus and Peas

Amanda

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 55

Course Main Course, Side Dish

Cuisine Italian

Servings 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

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.
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.

Substitutions and Variations

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!

Storage Suggestions

Leftover 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.

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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