Artichokes, peas, favas, and asparagus [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 157) by Joshua McFadden and Martha Holmberg

  • asparagus
  • pecorino Romano cheese
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute rotelle or rigatoni for orecchiette.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rotelle or rigatoni for orecchiette.

  • nlehrer on May 05, 2026

    So springy and delicious. Cooked the veggies with some white wine and chicken broth.

  • nicolepellegrini on October 22, 2025

    My favorite recipe that I've tried from this book so far - of course, it may be in part because I think I've finally mastered Joshua's instructions for making an emulsified sauce from the grated cheeses. When he says to combine and finely grate the cheese in a food processor, there's a reason for it! It really does make a difference. Also, using a large enough pot to thoroughly combine the pasta + sauce + pasta water for the final cooking stage is a must. In any event, this may now be in the running for best pasta "primavera" recipe that I've made in the history of ever. Sauce was beautifully creamy and rich without having to load it up with cream or lots of oil, just the pasta water, parmesan and pecorino. I always love mint combined with these vegetables and I wanted to use up the last of it from my garden before the frost hits. I did add a little pancetta as suggested for some extra depth of flavor.

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