Paccheri in Lemon Pecorino Sauce

    [[ recipeID=recipe-2molwuwlv, title=Paccheri in Lemon Pecorino Sauce ]]

    Paccheri in Lemon Pecorino Sauce

    Spring in a bowl. Bright, sweet peas, crisp asparagus, and silky Cucina Cipoletti Paccheri tossed in a vibrant lemony pecorino sauce, this is the kind of dish that tastes like longer days and warmer nights. Fresh, simple, and full of life, every bite is a little celebration of the season.

    Servings: 4

    Ingredients

    Instructions

    Ingredients

    • 1 Box Cucina Cipoletti Paccheri
    • 2 cups peas
    • 12 fresh asparagus spears, ends trimmed
    • 3 tbsp Cucina Cipoletti Extra Virgin Olive Oil
    • ½ yellow onion
    • 1 lemon
    • 1 garlic clove
    • Cucina Cipoletti Sicilian sea salt
    • Pecorino Romano, freshly grated (plus more for finishing)

    Instructions

    1. Dice the onion and garlic. Sauté in a pan over medium heat with olive oil until translucent. Add the peas and lemon zest, then toss to combine.
    2. Cut the asparagus into 1-inch pieces. Heat in a pan with olive oil until bright green and crisp, about 4 minutes.
    3. Cook the Cucina Cipoletti Paccheri in well-salted water until al dente. Reserve 3/4 cup of pasta water before draining.
    4. Set aside 4 asparagus tips and a handful of peas for garnish. Blend the remaining cooked peas, onions, and asparagus with 2 tbsp olive oil and 1/4 cup freshly grated Pecorino Romano. Add a splash of pasta water and a squeeze of lemon juice, blending until completely smooth. Continue adding pasta water as needed to achieve a silky consistency.
    5. Add the drained Paccheri to a pan and pour in the pea purée. Toss to coat, adding more pasta water a little at a time until the sauce is glossy and clings to the pasta.
    6. Plate the pasta and top with the reserved asparagus tips and peas. Finish with a generous sprinkle of Pecorino Romano and a drizzle of olive oil. Serve immediately and enjoy.
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