ORECCHIETTE WITH PEAS ASPARAGUS AND MASCARPONE can serve as a main dish, and this quantity is for 2.
2 cups dry orecchiette pasta
14 asparagus spears, chopped
1/3 cup sugar snap peas, shelled
2 tbsp good quality olive oil
1 lemon, squeezed
1 oz Parmesan cheese
kosher salt and cracked black pepper
1/2 cup (4 oz) mascarpone cheese
peas shoots for garnish
Bring a pot of water to boil. Add the orecchiette pasta and cook until al dente. Once al dente, add the chopped asparagus and peas, and continue boiling until the asparagus turns bright green, 1 to 2 minutes. You want the asparagus to maintain its crisp texture, so do not over cook. Drain the pasta, peas, and asparagus, and place into a large bowl.
Add the olive oil and lemon juice to the pasta. Sprinkle in the grated Parmesan cheese, and season with salt and pepper to taste. Adjust as necessary. Toss the pasta and then plate with a few dollops of mascarpone cheese on top, followed by a drizzle of olive oil. Garnish with pea shoots. Serve warm.