Ditalini and Asparagus

4 servings



total time


1.5 Tbsp olive oil

1.5 Tbsp butter

2 shallots (minced)

3 cloves garlic (minced)

Kosher salt and black pepper

3/4 cup dry white wine

Red pepper flakes (to taste)

1 lb ditalini

1 bunch of asparagus (tough ends trimmed, bottoms thinly sliced and tops cut in half)

6-8 oz mascarpone cheese (room temperature, depending how creamy you want it)

1/2 cup finely grated pecorino romano (plus more for serving)

Lemon zest and 1/2 a juiced lemon

More lemon, EVOO, and red pepper flakes, for serving


Bring a large pot of water to a boil over high heat.

While water comes to a boil, add olive oil and butter to a large skillet over medium heat.

Once butter is melted, add shallots and garlic to the pan and sweat until soft. Season with salt and pepper.

Deglaze pan with white wine, and add in red pepper flakes. Turn heat down to low while you cook pasta. (if pan beings to dry out as you are waiting on the pasta, you can add a dash of pasta water.) add asparagus a few minutes before adding ditalini.

Once water is at a boil, heavily season water with salt and drop in the pasta. Stir. Reserve about 1 cup of pasta water before draining.

Once pasta is al dente, drain and (reserve some pasta water) add it to pan with the shallots, asparagus and a ladle of pasta water.

Increase heat to medium low, and stir in the mascarpone and pecorino. Cook and stir until the everything is creamy and combined. Add more pasta water if sauce becomes too thick.

Season to taste with salt and pepper and lemon juice.

Serve garnished with lemon, red pepper flakes, olive oil, and more pecorino cheese.

4 servings



total time
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