Cacio e Pepe Primavera

A bright and fresh spin on two classic pastas that is ripe for riffing and so flexible – you can use any veggies that you like or have on hand and as much or little of any veggie as you like (my amounts are just suggestions, really). You can also switch up the cheese situation, adding others if you like, just be sure to keep the Parmesan in there. Pecorino would be a nice addition, or Manchego. This is a great way to use up the odds and ends in your produce drawers. This serves up to 6 people.

Author: Lauren McDuffie
Yield: 6 to 8 servings

Ingredients

1 lb. long pasta (such as spaghetti, bucatini or angel hair)

Salt, as needed

2 TBSP olive oil

5 TBSP butter, divided

2 tsp cracked black pepper, plus extra as needed

1 bunch leeks, trimmed, chopped into rounds and rinsed clean of grit

3 carrots, any color, shaved or chopped

6 to 8 stalks asparagus, trimmed of the woodsy ends and chopped

2 cups cherry tomatoes, halved if desired

1 bunch radishes, halved (optional)

1 cup sweet green peas, frozen or fresh

1 tsp white pepper

1-1/3 cups freshly grated parmesan cheese or Grana Padano, plus more if desired

A couple handfuls of arugula

Toasted pine nuts, for topping (see note)

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Instructions

Begin by preparing the pasta according to package directions, cooking it in generously salted water (think sea water). Reserve ½ cup of the cooking water prior to draining it.

Meanwhile, add the oil and 2 TBSP of the butter to a large skillet over medium heat. Add the 2 tsp of black pepper and stir to toast it a bit. Next, add the leeks, carrots, asparagus, tomatoes, radishes, and peas. Season to taste with salt and then add the white pepper. Cook until the tomatoes have just burst, about 10 minutes or so; stirring occasionally.

Add the remaining 3 TBSP of the butter, the reserved pasta water, and the cheese. Toss to combine and then add the pasta into the pan (I typically don’t use all the pasta). Toss well to combine everything and to create a rich and creamy sauce. Taste and add more salt and pepper, if needed.

Serve the cacao e pepe primavera with some fresh arugula sprinkled on top and some toasted pine nuts. Enjoy right away.

Notes

To toast pine nuts: cook in a small dry skillet over medium heat until nutty; about 2 to 3 minutes.

Find it online: https://mykitchenlittle.com/2020/03/23/cacio-e-pepe-primavera/