Friday, October 28, 2011

Lemon, Basil & Pecorino Pasta

Ok, this is amazing. But don't take my word for it...make it and then you can share in the awesomeness! It is pretty easy (we're talking SIX main ingredients, all probably in the house) and doesn't take all that long. 

First you need to get some pasta (I know, how freaking easy!) Now, I happened to have some fresh toasted onion pappardelle in the house - farmers market - so I used that. Realizing that you might not have that, hell, I normally don't, I would suggest a spinach pasta, perhaps linguine. Regular or whole wheat linguine would also work, just think the spinach would compliment the sauce. But I digress. Now, as the water starts to boil (with a few pinches of salt in it) you can turn attention to the simple sauce. 

Take a bowl and combine the juice from 2 lemons, or about 2/3 cup of juice, with a LOT of shredded pecorino cheese, say 3/4 lb. Pecorino is similar enough to a parmesan - albeit much better! - so if you have that, it will work. But let me be clear, this needs to be freshly shredded from a block of cheese, not out of the shaker can in the fridge. Stir this together until it starts to get a little lumpy and then pour it into a small saucepan on very low heat. Add in about 1/3 cup of extra virgin olive oil and add in some ground black peppercorns, continue to stir. Lastly tear some basil leaves and stir some more then remove from the is only supposed to be slightly warm, not boiling or hot, i.e., the cheese is not supposed to be melted!

Now just toss the pasta with the sauce in a large bowl, zest some lemon on top and add a few extra basil leaves for a haughty-taughty look, haha. Served with a Cab Franc as we had no Italian wines in house.

Enjoy and think of me touring through wine country for the next week...hopeful to return with some names of great restaurants, wineries and photos of food porn galore! 

- Melissa

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