Usually, I eat my pasta with red sauce. It’s the ultimate comfort food. Marinara sauce + some type of meatballs (I’m a sucker for my Quinoa Meatballs–you can find those in the archive if you wanna be a sucker too), and so it’s a true wonder how I ever even stumbled upon the gloriousness of white pasta sauce. The discovery seems to be running parallel to white sauce pizza. But truthfully, wine wins over tomatoes this time around, because it’s Spring and the heartiness of cooked tomatoes must take a backseat to foods that lift me up without weighing me down. Plus green is everywhere now; peas are in season and so are asparagus!
Check out these pretty asparagus I swooped up at the market. Be sure to trim the ends of your asparagus spears before cooking them. You can shave them down with a vegetable peeler, but quick route= just holding the spear and both ends and snapping them; they’ll break where the stem has grown to be a little tougher to chew.
Before serving be sure to taste for seasoning. I can never have enough black pepper, which is why I added it to the recipe list, just as a suggestion. If you cacio e pepe, a classic Italian pasta dish, you will appreciate this one. Make sure you have olive oil on hand!