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Orecchiette Pasta with fresh peas, asparagus and herbs in a very light carbonara sauce. 

Orecchiette with Fresh Peas, Asparagus and Burrata

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6-8
  • Category: Vegetarian Main
  • Method: Stove Top
  • Cuisine: Italian


Orecchiette Pasta with asparagus, fresh peas, mushrooms and herbs in a very light carbonara sauce, topped with pillowy burrata cheese.


  • 16 oz Orecchiette pasta
  • 4 Quarts water
  • 2 cups fresh English peas ( Trader Joes often carries shucked peas)
  • 2 cups snow peas or sugar peas
  • 1 cup asparagus tips (optional)
  • ——-
  • 1 tablespoon olive oil
  • 1 onion- diced
  • 812 oz mushrooms sliced or quartered -cremini, shiitake, buttons or morels
  • 2 cups wilting greens- dandelion, arugula, chard, spinach – chopped
  • generous pinch salt
  • cracked pepper
  • 2 Eggs
  • ½ cup parmesan or pecorino
  • 1  ball burrata cheese- optional
  • lemon zest from one small lemon
  • 34 tablespoons fresh chopped herbs- mint, dill, or Italian Parsley 


  1. Cook the Pasta” Bring a large pot of generously salted water to a boil. When water comes to a boil, add pasta and cook to al dente, about 7 minutes ( see directions on package). During the last minute of cooking the pasta, add the fresh peas, sugar peas and asparagus tips to the boiling pasta, turn the heat up to high and quickly blanch for one minute. Drain the pasta and veggies (reserving 1 cup hot pasta water). Do not rinse. Return to the pot, turn heat off.
  2. While the pasta is cooking, saute the mushrooms and whisk the eggs. In a skillet, heat 1 tablespoon oil over medium heat. Sauté the onion until tender and fragrant, 3-4 minutes. Add mushrooms and saute until golden and tender. Add a pinch salt and pepper. Add greens and sauté, stirring often until just wilted. Set pan aside.
  3. Whisk two eggs in a small bowl. Set Aside
  4. Temper the Eggs. Once the pasta is drained and back in the pot,  gradually whisk in 3 tablespoons of the reserved hot pasta water, one tablespoon at a time into the eggs, to temper the eggs (to warm them up). Stir well.
  5. COMBINE: Pour tempered eggs over the pasta and with a big wood spoon, gently stir to coat the pasta. Stir in the mushrooms, half of the lemon zest and 1/2 the herbs, cracked pepper and parmesan, adding more hot pasta water as needed to loosen the pasta,  and make it a little “saucy”. You don’t want it dry.
  6. Taste and adjust salt and pepper to your liking.
  7. Place on a platter or bowl and sprinkle with remaining herbs, lemon zest. Dot with dollops of burrata cheese.
  8. Serve immediately!

Keywords: Orecchiette recipe, Orecchiette pasta recipe, Orecchiette with Asparagus, Orecchiette with peas, Spring Orecchiette recipe

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