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Asparagus Spring Pasta with Sun Dried Tomatoes

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I recommend using a high quality, flavorful olive oil for this recipe since it serves as the base for this dish.

With all the garlicky sautéed vegetables, salty diced pancetta, and the easiest lemony pecorino sauce, this Asparagus Spring Pasta with Sun Dried Tomatoes is a staple in my house this time of the year.

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I’ve recently gone gluten free… or at least somewhat gluten free. I think I have a mild intolerance or something. While I have been missing a good French pastry or a fluffy loaf of pita, I’ve been pleasantly surprised with all of the g-free options out there. I mean, when most people think of gluten, they think of pasta. Still, I’ve found that pasta is actually one of the best tasting “substituted” foods out there. With brands like Banza, Jovial Foods, and Dellalo, the gluten-less pasta game has seriously beat out all of its g-free bread counterparts. Because, tbh I have not found a singular gluten free bread that tastes like the real deal thus far. They’re all hard and grainy :/// Nonetheless, you can count on me to whip up all the good pastas this Spring to get in my carb fix. Like so many. This Asparagus Spring Pasta with Sun Dried Tomatoes is the perfect dish to kick it off. Super bright, so cozy, and packed with all the best produce of the season, this one is truly my newest obsession!

I recommend using a high quality, flavorful olive oil for this recipe since it serves as the base for this dish.

the breakdown…

This Asparagus Spring Pasta with Sun Dried Tomatoes is seriously one of those dishes that can be thrown together in the blink of an eye, and with mostly ingredients you probably already have in your fridge (mostly, okay…). As a matter of fact, I was going to make this a “shaved” asparagus pasta, but then I realized that nobody has time to shave asparagus. They just don’t. Instead, I keep this dish as no-frills as possible. Start things off by boiling your favorite short cut pasta. I love orecchiette, shells, orzo, cavatappi, or cannolicchi shapes, but go with your favorite. A long cut pasta could also be good here, it would just be a bit of a different vibe. You could even go with a pearled couscous to mix things up. This is seriously such a versatile dish. In any case, save some of your pasta water for later then get to the bulk of it.

I recommend using a high quality, flavorful olive oil for this recipe since it serves as the base for this dish.

that asparagus…

For the asparagus, I like to go with a thinner variety and even then I like to slice it up really fine. It’s almost like a cheater’s version of that aforementioned shaved asparagus idea. Really, you just don’t want to make your asparagus so big that it takes too long to cook. It should be able to be sauteed up with all that good pancetta, some shallots, so much good garlic, and of course some sun dried tomatoes. With all that, you get the perfect balance between salty, fresh, and cozy — aka everything you need for a rainy day Spring pasta. Once all that goodness is getting caramelized, go ahead and toss in some salt, pepper, and red pepper flakes (aka the Holy Trinity) for a bit of light seasoning. No need to go crazy with herbs and spices for this one given all of the good natural flavors. 

Next up, you want to toss in some more unique aspects to this Asparagus Spring Pasta with Sun Dried Tomatoes. While many pastas resort to just using lemon juice for acid, I opted to throw some red wine vinegar into this mix as well. I just love the tangy bright flavor it brings with the sun dried tomatoes. Plus, with the creamy, subtle flavor of some pecorino romano, everything is balanced out so perfectly. I mean, what’s pasta without cheese?! Mix everything up with your pasta and some pasta water until the most luscious saucy, cheesy, and oh-so bright consistency forms. It’s truly the best. 

I recommend using a high quality, flavorful olive oil for this recipe since it serves as the base for this dish.

how to serve it up…

Finish this Asparagus Spring Pasta with Sun Dried Tomatoes off with all the best Spring herbs and get to eating! I love fresh mint and chives with this one, but you can go with whatever your heart desires. Basil would also be delicious! Really, one of the best parts of a pasta dish like this is the versatility. You could throw in just about any Spring veggie you would like with (or in place of) the asparagus. Peas, zucchini, or beets would all be delicious. You could even throw in a green like some chard or a good bit of arugula. All are delicious options! Oh, and you could definitely omit the pancetta to make this vegetarian, or even sub the pecorino with some nutritional yeast for a vegan option. The world is your oyster with this one! Oh, and to serve? Make it your main or serve it up with some Chicken Souvlaki Skewers or a nice piece of salmon or steak. There are no bad options with this one!

I hope you love this Asparagus Spring Pasta with Sun Dried Tomatoes as much as I do! Let me know what you think in the comments below:))

Asparagus Spring Pasta with Sun Dried Tomatoes

Recipe by Annie PatrickCourse: Main Course, Side dishCuisine: American, FusionDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

30

minutes

With all the garlicky sautéed vegetables, salty diced pancetta, and the easiest lemony pecorino sauce, this Asparagus Spring Pasta with Sun Dried Tomatoes is a staple in my house this time of the year.

Ingredients

  • 12 oz short cut pasta

  • ¼ cup olive oil*

  • 2 small bunches asparagus, thinly sliced on an angle (discard thick ends)

  • 4 cloves garlic, finely diced

  • 2 shallots, thinly sliced

  • 4 oz pancetta, finely diced (can omit for vegetarian)

  • 1 cup sun dried tomatoes, roughly chopped

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • ¼ cup red wine vinegar

  • ½ cup pecorino romano, finely grated (plus more for serving)

  • 1 lemon, juiced

  • Fresh mint and chives, to garnish

Instructions

  • Boil your pasta 3 minutes below the package instructions. Reserve about 1 cup of pasta water for later use.
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, toss in the sliced asparagus and pancetta, if using. Sauté for 4-5 minutes, or until the pieces begin to soften. Then, toss in the garlic, shallot, and sun dried tomatoes and cook for an additional 2-3 minutes, or until the garlic is fragrant and the pancetta is crisp. Generously season with salt, pepper, and red pepper flakes, to taste.
  • Once the pasta is done, drain it (after reserving the 1 cup of pasta water) and toss it directly into the skillet. Toss in the red wine vinegar and the Pecorino Romano and mix until combined. Slowly pour some of the pasta water into the skillet until a cheesy sauce forms. Finish with a squeeze of lemon juice and remove from the heat.
  • Divide your pasta in your bowls and garnish with fresh herbs and extra cheese. Serve and enjoy!

Notes

  • Any color asparagus will work here. I used a mixture of purple and green.
  • I recommend using a high quality, flavorful olive oil for this recipe since it serves as the base for this dish.
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