Asparagus and Dill Orrechiette

You need:

  • 8 oz. orrechiette
  • 6 spears of asparagus, trimmed
  • 1 tsp dill
  • 1 clove of garlic
  • 3 tbsp extra virgin olive oil
  • juice of one lemon
  • salt and pepper to taste

How to make it:

  1. In a large pot, bring 3 qts. of water to a boil. Salt the water and add a tbsp of the olive oil. Add the orrechiette, stirring briefly. Let the pasta cook until al dente.
  2. Meanwhile, bring one cup of water to a simmer in a large skillet. Add asparagus and cook until just tender.
  3. Remove asparagus from heat and place in a food processor along with garlic and the remaining olive oil.
  4. Add a 1/2 cup of the pasta cooking water and pulse until smooth. Season with salt and pepper and stir in dill and lemon juice.
  5. When the pasta is done, drain in a colander. Combine with the asparagus/dill and serve.
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