Try this creamy tubetti pasta with asparagus and pecorino for a gourmet Italian meal.

Tubetti cremosi con asparagi, piselli e pecorino

Experience the delightful flavors of spring with creamy tubetti pasta featuring asparagus, peas, and pecorino cheese. This Italian recipe brings together vegetables and legumes in a harmonious balance, ideal for any occasion.

The pasta is cooked in a risotto-style, achieving a creamy consistency without any thickeners. The highlight is the pecorino fondue, rich and flavorful, elevating the dish to a gourmet level. Impress your guests with this simple yet sophisticated meal!

Discover More Asparagus and Pea Recipes:

• Warm Asparagus and Pea Soup
• Spaghetti with Pea Cream, Asparagus, and Mussels
• Bigoli with Asparagus, Artichokes, and Pea Pesto
• Risotto with Spinach Cream, Asparagus, Peas, and Anchovies
• Rice Pie with Asparagus, Peas, and Zucchini

Ingredients

• 200g Tubetti pasta
• 100g Asparagus, trimmed and cut into pieces
• 100g Peas
• 50g Pecorino cheese, grated
• 2 tbsp Olive oil
• 1 clove Garlic, minced
• Salt and pepper to taste
• 500ml Vegetable broth

Instructions

1. Heat olive oil in a pan and sauté garlic until fragrant.
2. Add asparagus and peas, cooking until tender.
3. Add tubetti pasta to the pan and stir to combine.
4. Gradually add vegetable broth, stirring frequently until pasta is al dente and broth is absorbed.
5. Stir in pecorino cheese until creamy.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra pecorino if desired.

Total Time

Preparation and cooking time: 30 min

Cuisine

Italian