Pasta with Pecorino and Black Pepper
From Bon Appetit
Ingredients:
6 ounces penne or bucatini (we use the Trader Joes lemon pepper pappardelle)
3 tbsp extra virgin olive oil
1 c packed arugula, torn into pieces
1/3 c packed freshly grated Pecorino Romano cheese (about 1 oz) (can use Parmigiano)
Freshly ground black pepper
Cook pasta in large pot of salted water until al dente.
Drain pasta, reserving 1/2 c pasta cooking liquid.
Add drained pasta and oil to pre-warmed pasta bowl, toss to coat.
Add argula and cheese, toss again.
If dry, add reserved pasta cooking water by tablespoonfuls.
Season with salt and freshly ground black pepper.
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