Rosa (Calamita) Silvestri, Bari
(Yield: 4 servings)
1 pound orecchiette
extra-virgin olive oil
1 pound asparagus
(cleaned, trimmed, 1½-inch pieces)
2 cups peas (fresh or frozen)
3 tomatoes (chopped)
4 green onions, white and green parts (chopped)
1 red bell pepper (chopped)
salt and freshly ground pepper
½ cup shaved Pecorino or Parmesan cheese
2 tablespoons finely chopped parsley
1. In large pot of salted boiling water, cook orecchiette until al dente, drain and return it to large bowl; sprinkle with olive oil to prevent sticking, mix well and allow to cool completely.
2.In small saucepan of boiling water, cook asparagus until fork-tender. Remove and allow to cool.
3.In the same pot of boiling water, blanch peas, drain, and allow to cool.
4.Add all vegetables to pasta bowl and season with salt and pepper, tossing with extra oil if required.
5.Garnish with cheese and parsley.
Serve at room temperature.
This dish can be made the day before, refrigerated and served cold. When ready to serve, a touch of good quality balsamic vinegar is optional but excellent. To preserve freshness after cooking, run pasta, asparagus and peas under cold water.