Peppery Parmesan Asparagus and Spaghetti
Spaghetti tossed with a peppery Parmesan and Pecorino sauce and asparagus and peas and topped with creamy balls of burrata cheese.
Ingredients
- 12 ounces spaghetti
- 4 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 bunch asparagus spears, trimmed, and cut into half inch pieces
- 1 tsp. ground black pepper
- ½ tsp. red pepper flakes
- ½ cup each grated Parmesan and Pecorino cheeses
- 1 cup cooked green peas
- ¼ cup reserved spaghetti water
- ½ cup basil leaves
- 4 balls burrata cheese
Instructions
- In a large pot of well salted boiling water (use three tablespoons of kosher salt), cook the spaghetti pasta until al dente, following the package directions. Drain the pasta, reserving a quarter cup of the pasta water.
- In a large skillet heat the butter and the olive oil over medium heat. Add the asparagus, black pepper, and red pepper flakes. Cook on medium heat until the asparagus is just tender.
- Remove the pan from the heat and add the spaghetti, Parmesan, Pecorino, and peas. Toss until the cheese melts. Add a quarter cup of reserved pasta water. Toss until creamy, adding more water as needed. Top with a half cup more of Parmesan cheese and the basil. Top each portion with burrata cheese.
Nutrition
Calories: 400kcal
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