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Linguine Cacio e Pepe with Asparagus

Linguine Cacio e Pepe with Asparagus

Ingredients

  • 1 bunch asparagus
  • 1 lb Bionaturae Linguine
  • 1ยฝ cups grated Pecorino Romano
  • 2 tbsp Bionaturae Extra Virgin Olive Oil
  • 2 tsp coarsely ground black pepper
Organic Durum Semolina Linguine

Organic Durum Semolina Linguine

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Front view of 25 oz Bionaturae organic extra virgin olive oil bottle with green label and organic seal on white background

Organic Extra Virgin Olive Oil, 25 oz.

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This version of the classic Italian recipe, cacio e pepe is given a twist by adding crunchy spring asparagus with only five ingredients, this linguine Cacio e Pepe with Asparagus makes for a simple, light, and delicious meal.ย 

Instructions

  1. Cut the asparagus into 1-inch spears.
  2. Cook pasta in 4 quarts salted, boiling water for 12 minutes. Stir frequently.
  3. Drop the asparagus in with the pasta when there are 5 minutes remaining of the cook time.
  4. Add the cheese to a large serving bowl. Whisk in ยฝ cup of cooking water, along with the oil and pepper until sauce is creamy.
  5. Drain the pasta and asparagus, toss with sauce and serve.
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Linguine Cacio e Pepe with Asparagus