Wednesday, December 7, 2011

Easy Cheesy Pasta Pleasey

Well isn't that a fun title :) It's the little things that amuse me.

I'm dying to tell you all about some secret cookies, but I'm sworn to secrecy until next week!!! Trust me, it's worth the wait.

In the meantime, I give you an easy pasta dish that is reminiscent of Italy but oh so easy for a weeknight treat. With few ingredients (those that I normally have on hand) this pasta is for pepper lovers who adore dishes that feel indulgent but can really become a weekly staple.

Fusilli with Pecorino Romano and Black Pepper courtesy of Giada De Laurentiis uses a handful of ingredients that really come together to make a comforting yet light pasta dish. This dish is definitely for black pepper lovers, but if you're like me you'll savor every bite. And I love the addition of spinach and lemon to freshen up the recipe. Love, love, love this simple yet satisfying dish!
I think I want to eat this every night!


Fusilli with Pecorino Romano and Black Pepper -  Giada De Laurentiis


Kosher salt
1 pound fusilli pasta

1/4 cup olive oil

2 cloves garlic, lightly crushed
5 cups baby spinach leaves (5 ounces)
Freshly ground pepper
1 1/2 cups grated Pecorino Romano cheese (6 ounces)
1 cup mascarpone cheese (8 ounces), at room temperature


Cook pasta, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta. 

Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute. 

Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. 

In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.

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