simple way to make perfect Wholegrain spaghetti with green vegetable ‘cacio e pepe’

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Wholegrain spaghetti with green vegetable ‘cacio e pepe’. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wholegrain spaghetti with green vegetable ‘cacio e pepe’ is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Wholegrain spaghetti with green vegetable ‘cacio e pepe’ is something that I’ve loved my entire life.

Table of Contents


  • 340g Barilla Whole Grain spaghetti
  • 100ml extra virgin olive oil
  • 8 leaves fresh basil, torn
  • 100g broccoli florettes
  • 4 asparagus, cut in slices
  • 50g baby spinach
  • 100g pecorino romano cheese, grated
  • Black pepper, freshly ground
  • 250g green peas, fresh or frozen
  • 70ml extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt, to taste


  • Step 1
    To prepare the sauce: blanch the peas in salted boiling water for 3 minutes, strain and cool down in an ice bath
  • Step 2
    In a mixing bowl, use a handheld mixer to blitz the peas with the Extra Virgin olive oil, then strain through a fine sieve. Season to taste and keep aside.
  • Step 3
    Slice the zucchini into 5cm long strips, remove the seeds and cut in small batons, keep aside.
  • Step 4
    Meanwhile, bring plenty of water to the boil in a large saucepan. Once boiling, add 7 grams of rock salt per litre of water, drop pasta in and stir. Cook as per the instructions on the box.
  • Step 5
    Four minutes before the suggested cooking time, add the zucchini batons, broccoli and cook for 2 mins.
  • Step 6
    Two minutes before the pasta is ready, drain pasta and vegetables, keeping one ladle of cooking water.
  • Step 7
    In a large fry pan, combine pasta, vegetables and cooking water, with asparagus and baby spinach and cook together for a minute. Then add pecorino cheese, black pepper, basil and olive oil.
  • Step 8
    To serve, warm plates in the oven, then pour one quarter of green pea sauce on each plate. Use a ladle to twirl spaghetti into a nest and place on top of pea sauce.

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