Easy-Peasy, Quick & Easy

Dinner Last Night:

adapted from Barefoot Contessa‘s Herb Episode: Pasta with Pecorino and Pepper on the Food Network

Serves 2

Ingredients:

8 oz. orecchiette pasta cooked in salted boiling water, reserve 1 c. pasta water after

2 c. diced plum tomatoes

2 T. rough cut chopped flat leaf parsley

1 T. course group peppercorns

1 c. grated parmesan cheese

1 T. unsalted butter

2 T. heavy cream

Salt to taste

Directions:

Cook the pasta as directions indicate.  Reserve 1 c. pasta water after draining cooked pasta.  Dice plum tomatoes.  Chop flat leaf parsley.  Coarse crush peppercorns.  Grate parmesan.  When pasta has been drained, place back in the pot you cooked it in, mix in all the rest of the ingredients (tomatoes, parsley, parmesan, peppercorns, butter, & heavy cream).  Stir them together until cheese has melted.  Pour some of the pasta water in with the pot if pasta gets too dry.  Add salt to taste.  Plate and grate some extra parmesan cheese, crushed peppercorns, and chopped parsley on top.

Apr 22, 2010 | Filed under Food and tagged with , , , , , , , , , , .

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