This is really good, especially for those that love pasta.
Simple and easy to make and full of flavor
Pasta with Pecorino and Pepper
1 tablespoon whole black peppercorns
1/2 pound dried italian egg pasta
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves
Place peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. Set aside
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente.
Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it.
Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water.
Off the heat. toss in the remaining 1/2 cup Pecorino. Serve immediately with the extra grated cheese for sprinkling.
If you are not a pepper lover, use only half of the peppercorns.
I used Fettuccine pasta.
I also halved some grape tomatoes and mixed them in right before serving.
Spring means fresh asparagus and around here, it goes on sale prior to Easter. This year I picked up 2 pounds, used one at Easter and the other to make this recipe. If you love lemon, like I do, it is fabulous.
Lemon Chicken Pasta and Asparagus
1 pound chicken breasts - cut into bite size pieces
½ cup chopped onion
2 large garlic cloves - chopped
1 cup asparagus - cut into bite size pieces
2½ cups chicken broth - plus a bit more if needed
1 lemon - juiced and zested
8 oz mini penne pasta
2 teaspoons dried basil
pinch of red chili flakes (optional)
1 teaspoon salt
½ teaspoon pepper
½ cup either fresh mozzarella or grated parmesan
In large skillet, saute chicken and onion over medium heat until chicken is almost cooked through.
Add garlic and cook for another minute.
Add chicken broth, lemon juice, lemon zest, pasta, basil, chili flakes, salt and pepper.Simmer stirring occasionally until almost all the liquid is gone (about 10-12 minutes) and toss in Asparagus. Cook for an additional 3-4 minutes until asparagus is crisp tender. Top with cheese. Cover and turn off heat allowing cheese to melt for a few minutes and serve!
We sincerely hope your enjoyed your holiday this past weekend with those you love.
Yesterday was back to the ole grind for most of us.
Todays recipe comes from
Sherri Fendler and it sounds yummy.
I am a big fan of tea breads and can not wait to try this.
Banana Pineapple Bread
1/2 cup butter
1 cup sugar
1/2 cup mashed ripe banana
13 cup drained crushed pineapple
1/2 cup flaked coconut
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients and stir into creamed mixture just until combined. Spoon into a greased 8' X 4 " loaf pan.
Bake at 350° for 65-70 minutes or until bread tests done.
Cool in pan for 10 minutes, remove to a wire rack.
Photo courtesy of Taste of Home
Thank you so much Sherri for sharing this recipe with us. Please be sure to check out Sherri's wonderful Etsy Shop