A good asparagus pasta needs more than just asparagus and pasta. Enter: Oro di Cabras bottarga.
If spring in Sardegna were a pasta, this would be it. Sweet and snappy spears of asparagus, fresh from the farmers market, get the umami treatment thanks to the deeply savory magic of whole mullet bottarga. Creamy, zesty, green, and with just the right amount of spicy, this is very much not your average spring pasta.
WHY IT WORKS
Bottarga, two ways: finely grated so it melts into a velvety sauce and shaved into paper-thin shards for that bold salty punch.
The pasta? Faella Caserecci—chunky, curvy, and born to cling to flavor. These twirls echo Sardegna’s traditional malloreddus, making them the perfect partner for this bottarga-forward recipe.
A generous shower of Sardo Antichi Uliveti EVOO, rich and vegetal, with its signature subtle bitterness to tie it all together.
Maida chili peppers for a spicy spark that will have you come back for more.
A final touch of lemon zest for that essential hit of brightness.
PRO TIP: Trim the asparagus spears to match the size of the caserecci. Textural heaven unlocked. GET THE FULL RECIPE HERE