Orecchiette with Joi Choi and Asparagus


Salt and Pepper

3/4-lb. orecchiette or other pasta of your choice

1 tablespoon olive oil

3/4-pound sweet Italian sausage, casings removed (optional)

1 bunch asparagus, tough ends snapped off and sliced on the diagonal into 3/4-inch slices

1 bunch joi choi

1/2-cup grated parmesan cheese, plus more for serving

1 bunch green garlic, finely minced

zest of 1 lemon


In a large pot of boiling, salted water, cook the pasta according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return to pot.

In a large skillet, heat the oil over medium heat. Add your green garlic and sauté for a minute or two, and then add your sausage, breaking up the meat with a wooden spoon until browned, about 3 minutes. Add the asparagus and sauté for another two minutes, until bright green. Add the joi choi and cook until wilted, two minutes more. Transfer the mixture to the pot and toss with the pasta. Add the parmesan and lemon zest, and enough pasta water to create a light sauce that coats the pasta. Season with salt and pepper. Serve with additional parmesan.