Cook Time 45 minutes | Servings 6
16 oz Orecchiette pasta
2 cups fresh English peas
2 cups snow peas or sugar peas
1 cup asparagus tips
1 tbsp olive oil or butter
1 onion, diced
8 oz cremini mushrooms, halved
2 cups arugula, chopped
Salt and cracked pepper
½ cup parmesan or pecorino, grated
lemon zest from one small lemon (optional)
fresh herbs (optional)
How to make it
Bring about four quarts of salted water to a boil in a large pot. When boiling, add orecchiette and cook until pasta is al dente. During the last minute of cook time, add the asparagus tips, English peas, and snow peas to the pot. Turn heat to high and blanch for one minute. Drain pasta and veggies, reserving one cup of the pasta water. Return pasta and veggies to pot and set aside.
While the water is heating for the pasta, you can cook the other veggies. In a skillet, heat the olive oil or butter over medium heat. Sauté onion for a few minutes until tender, then add mushrooms and sauté until golden. Add a little salt and pepper, then add arugula and stir until just wilted. Set pan aside.
Whisk two eggs in a small bowl. To temper the eggs, gradually stir in three or four tablespoons of the reserved pasta water, one tablespoon at a time. Pour the egg and water mixture over the pasta and gently stir with a wooden spoon, coating the pasta.
Stir in mushrooms and arugula, most of the grated parmesan, and more pasta water as needed to loosen pasta mixture and give it more sauce. Add salt and cracked pepper to taste.
Plate the pasta and sprinkle with remaining parmesan, fresh herbs, and lemon zest.