Asparagus, Peas, and Cucumber "Cacio E Pepe"
Classic cacio e pepe—pasta swirled in copious amounts of cheese and cracked black pepper—is heavenly, but undeniably heavy. Those bold flavors are airy on blanched peas and “noodles” of thinly sliced cucumbers and broiled asparagus. Drizzle on a quick dressing of lemon juice, grated garlic cloves, and extra-virgin olive oil for a comfort-food update that puts even more spring in your step. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com).
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Recipe Summary
Ingredients
Directions
Cook's Notes
To give this dish structure, "fluff up" the shaved vegetable ribbons by scrunching and lifting handfuls as you add them to the plate.
Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com) by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.