Italian

Cacio e pepe with greens

Name: Cacio e pepe with greens
Yield: 4
Cuisine: /italian
Ingredients: 1 bunch broccolini, trimmed; 1 bunch asparagus, trimmed; 150g sugar snap peas; 400g linguine; 1 ½ cups (120g) pecorino, finely grated, plus extra, to serve; ½ bunch basil leaves, picked; ½ cup loosely packed snowpea tendrils

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by Silvia Colloca

Cook and author

Mar 11, 2019

“Use whatever greens are in season for this twist on Italy’s time-honoured cheese and pepper pasta.” – Silvia Colloca

1 bunch broccolini, trimmed
1 bunch asparagus, trimmed
150g sugar snap peas
400g linguine
1 ½ cups (120g) pecorino, finely grated, plus extra, to serve
½ bunch basil leaves, picked
½ cup loosely packed snowpea tendrils

Method

1.

Bring a large saucepan of salted water to the boil over a high heat. Blanch the broccolini, asparagus and sugar snaps for 2 minutes, then drain and refresh in iced water. Drain and thinly slice stalks of broccolini and asparagus, leaving the tips intact. Slice sugar snaps in half. Set aside.
2.

Cook pasta in boiling salted water according to packet instructions to al dente, then drain reserving 1.5 cups (375ml) of pasta water. Return pasta to saucepan along with reserved liquid. Sprinkle with pecorino and ½ tsp of freshly ground black pepper and stir to combine for 1 minute, or until water and pecorino have emulsified. Add vegetables, basil and tendrils (if using) and stir to combine. Serve immediately, sprinkled with extra pecorino.