This Casarecce Pasta is a pasta recipe loaded with the flavours of spring, the sweetness of peas and asparagus are offset by light and salty feta cheese. Of course, there is a splash of chili and lemon too!
Asparagus and Pea Casarecce Pasta.
It feels like an eternity since I have shared a pasta recipe, this spring inspired Asparagus and Pea Casarecce Pasta recipe fixes that. For me peas and asparagus really do signify spring.
This recipe is insanely quick and simple, my recipe puts it at 20 minutes. However you can churn this out in less than 15 minutes if you motor, the extra 5 minutes is for sipping a glass of wine!
This Casarecce Pasta recipe really does sum up my approach to pasta recipes. Particularly in summer and spring, steering away from heavy sauces and moving to oils and fresh vegetables. In many ways, it shares a lot in common with my pesto spaghetti recipe and indeed many ingredients.
Feta Cheese and Pine Nuts.
Bizarrely, this pea and asparagus pasta recipe represents the first appearance of feta cheese on my website. I have no idea why as I cook with it all of the time… Well when I say cook, I mean I crumble it over a million salads.
Feta is the most wonderful tangy and salty addition to this recipe. The flavour contrasts perfectly with the sweet peas and rich and fresh asparagus. It’s almost chalky texture also plays really well with the soft pasta.
As far as I am concerned textures are som important in food.
Talking of texture we have one of my favourite ways of adding texture into a dish here. Nuts, and in this instance buttery almost resinous pine nuts. Yes, they are expensive but a little goes a long way.
I am sure if you are that sort of person you can find a gabzillion articles online telling you how good feta cheese and pine nuts are for you… I am not that person, I am however a person that will tell you to eat them because they taste divine!
What is Casarecce Pasta?
The name Casarecce comes from the word casereccio which means homemade. That shines tough in the shape of the pasta. It is a small square of pasta rolled into a sort of tube.
It is absolutely perfect for pasta recipes with oil-based sauces like pesto or indeed dressings as in this pea and asparagus pasta recipe. The rough texture of the pasta helps thin sauces cling to it perfectly.
Naturally, I think you should try this pea and asparagus number first. But this Casarecce pasta would work wonderfully with my rabbit ragu recipe. Likewise, it would work exceptionally well in this smoked mackerel pasta recipe!
In fact, grab yourself a bag and use it in any pasta recipe that is not sauced heavily and prepare yourself for a real treat!
Asparagus and Pea Casarecce Pasta
- 180 g Casarecce Pasta
- 150 g Asparagus
- 100 g Peas Defrosted if frozen
- 1 Lemon Zest only
- 50 g Pine nuts
- 1 Red Chili Use one you can cope with the spice
- 100 g Feta Cheese
- 1 Tbsp Olive Oil
- Salt and Pepper To taste, but remember feta is really rather salty
- Snap your asparagus and discard the woody section.
- Cut off the tips and then chop the rest of the asparagus stalks into 1cm lengths leaving the spears longer.
- Bring a large pan of salted water to the boil.
- Zest your lemon, finely dice your chili and crumble your feta cheese.
- Heat a dry frying pan over a medium high heat toast off your pine nuts ensuring you don't burn by keeping moving.
- Drop your pasta in the boiling water.
- When your pine nuts are toasted set aside (4-5 minutes) add the olive oil to the pan and throw in the asparagus.
- After 3-4 minutes toss in your peas and chili, and drain your pasta.
- Add the pasta to the peas and asparagus and toss through.
- Add the remaining ingredients and toss before serving.