Spring Pasta: Campanelle with Apsaragus and Pecorino Cheese

This months Cooking Light featured a series of spring pastas. While I love pasta with homemade marinara or bolognese sauces I also love the taste of an olive oil, lemon or other herb sauce and fresh vegetables or pancetta. A perfect dish for spring! To start off the series of spring pastas I made the Garganelli with Asparagus and Pecorino Cheese for dinner tonight since it was quick and I didn’t get home from yoga until late.

Ever since I studied abroad in Italy I am obsessed with pecorino romano cheese. For those of you who haven’t tried it it’s a hard Italian cheese made out of sheep’s milk. It has a very sharp and slightly salty taste and is great for grating on dishes. Similar to a Parmigiano Reggiano but better!

Garganelli with Asparagus and Pecorino Romano

Source: Cooking Light – April 2011
My Adjustments to this Recipe:
 
  • My grocery store didn’t have garganelli noodles so I used campanelle noodles.
  • I added two roasted red pepper chicken sausage (slice and sauté with asparagus)
  • I also increased the recipe to two garlic cloves instead of one
  • We topped with crushed red pepper
Vegetarian version: Make original recipe but sub vegetable broth for chicken broth 
 
 
Buon Appetito!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *