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Orecchiette with Pesto, Asparagus and Spring Peas

Orecchiette Pasta with Pesto, Asparagus, and Peas

Orecchiette Pasta with asparagus, peas, and pesto in a bowl close up photo

Orecchiette pasta makes a quick, family-friendly dinner that’s full of fresh flavor.

Orecchiette (pronounced ow-ray-kee-eh-tay) hails from the Puglia region of southern Italy. The name means “little ears,” and the pasta’s small, cup-like shape is perfect for holding sauce, vegetables, and bright pesto. This version combines orecchiette with asparagus, peas, and classic basil pesto for a satisfying weeknight meal that comes together in about 30 minutes.

Why you’ll love this recipe

  • Minimal ingredients: A short grocery list makes this easy to shop for and simple to prepare.
  • Fast and family-friendly: Ready in under 30 minutes and mild-flavored enough for kids while still appealing to adults.
  • Balanced and satisfying: Pasta provides comfort and fullness while the asparagus and peas add color, texture, and nutrients.
  • Totally customizable: Swap pasta shapes, add protein, change vegetables, or make it creamy—this recipe adapts to what you like or have on hand.

Ingredients

recipe ingredients for Orecchiette Pasta

  • 1 pound orecchiette pasta
  • 1 bunch asparagus spears, woody ends removed and cut into 1–2 inch pieces
  • 1 cup frozen peas (fresh peas work too)
  • 1/2 cup classic basil pesto (homemade or store-bought)

Notes: Use your favorite basil pesto or a spinach-basil variation to boost greens. If you prefer a saucier dish, reserve a little extra pasta cooking water or stir in a splash of chicken broth or cream.

How to make orecchiette with pesto, asparagus, and peas

  1. Bring a large pot of salted water to a boil. Add the orecchiette and cook 9–11 minutes, stirring occasionally, until al dente. Before draining, reserve 1/4 cup of the salted pasta cooking water. Drain and return the pasta to the pot.
  2. While the pasta cooks, bring a few inches of water to a boil in a medium saucepan. Place asparagus and peas in a steamer basket and steam, covered, for about 10 minutes until tender-crisp.
  3. Add the steamed vegetables, pesto, and reserved pasta water to the pot with the drained pasta. Stir gently to combine and coat the pasta. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon if desired.
  4. Serve immediately and enjoy.

steaming asparagus and peas
adding pasta water to a pot of pasta
adding asparagus and peas to pasta and stirring them in

Tips and tricks

  • Cook pasta to al dente to avoid a mushy result—follow package directions and taste early.
  • Reserve pasta cooking water to help the pesto cling to the orecchiette and create a silky coating.
  • Adjust flavor with red pepper flakes, black pepper, garlic powder, or a splash of lemon juice.
  • Store unopened dry pasta in an airtight container in a cool, dry place.

Variations

This recipe is very adaptable. A few ideas to change it up:

  • Add meat: Italian chicken sausage, grilled chicken, or shrimp make it more substantial.
  • Switch the vegetables: Broccoli rabe, spinach, arugula, or sun-dried tomatoes all work well.
  • Use broth instead of pasta water: Substitute chicken or vegetable broth for extra savory depth.
  • Make it creamy: Stir in a splash of heavy cream or whole milk and a little butter for a richer sauce.

Frequently asked question

Can I make orecchiette at home?

Yes. Homemade orecchiette needs just semolina (or all-purpose) flour and water. Knead a basic dough until smooth, roll into thin ropes, cut into small pieces, then press each piece with a thumb or the back of a wooden spoon to form the characteristic cup shape. It’s a rewarding hands-on project if you have time.

Recipe details

  • Author: Maryea Flaherty of Happy Healthy Mama
  • Total time: 30 minutes
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 6 servings
  • Diet: Vegetarian (can be made non-vegetarian by adding meat)
  • Method: Stove top
  • Cuisine: Italian

Nutrition (approximate per serving)

  • Serving size: 1/6 recipe
  • Calories: 404
  • Sugar: 4.1 g
  • Fat: 11.3 g
  • Saturated fat: 1.8 g
  • Carbohydrates: 62 g
  • Fiber: 4.5 g
  • Protein: 13.2 g

Did you make this recipe?

If you try this orecchiette with pesto, asparagus, and peas, tag @happyhealthymama on social media and share your feedback. I love hearing how you make it your own.

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Please let me know if you try any of these recipes—I’d love to hear what you think.