Pasta

Sheep Gouda Cacio e Peppe

Name: Sheep Gouda Cacio e Peppe
Cook time: 15 min
Ingredients: 1 packet of spaghetti; 200 grams of Pecorino; 250 grams of Sheep Gouda cheese (Noorlander); 20 grams or more of black pepper; 200 grams of blanched nettles chopped; 150 grams of blanched peas; 200g of parsley; 2 bunches of blanched asparagus; Pasta water

Cook: 15 mins
Difficulty: Medium
Method: Stovetop

Bowl of sheep gouda cacio e pepe with asparagus on a blue tiled surface

Ingredients

1 packet of spaghetti
200 grams of Pecorino
250 grams of Sheep Gouda cheese (Noorlander)
20 grams or more of black pepper
200 grams of blanched nettles chopped
150 grams of blanched peas
200g of parsley
2 bunches of blanched asparagus
Pasta water

Method

Ok so I have all my beautiful green bits ready to go all on a plate.
With this recipe you have to work relatively fast once your spaghetti is good to go as once your pasta is fully cooked the dish is done.
First, cook your spaghetti to just before al dente. When you strain your pasta, set aside the pasta water for the next step.
Add a ladle and a half of pasta water to a large pan then toss in your spaghetti and all the Asparagus, lemon zest, nettle & peas.
Once thoroughly cooked add your black pepper and cheese then toss and serve at once. This is a stunning and easy recipe that’s a spring winner. Cover again in grated Sheep Gouda and serve like you have been out all day foraging for your guests .