Pepper and Pecorino Linguine with Rapini
- Peanut free
- Vegetarian
- Nut free
- Easy recipes
Ingredients
- 8 oz (250 g) rapini
- 1 lb (500 g) linguine
- 2 tsp (10 mL) crushed black peppercorns
- 1 clove garlic, minced
- 1/2 cup (125 mL) grated Pecorino cheese
- Salt, extra-virgin olive oil
Preparation
In saucepan of boiling salted water, blanch rapini until tender-crisp, about 3 minutes. Drain and chill under cold running water; drain again. Chop and set aside.
In large pot of boiling salted water, cook linguine until tender but firm, 8 to 10 minutes. Drain, reserving ½ cup (125 mL) cooking liquid.
Meanwhile, in skillet, heat 2 tbsp (30 mL) oil over medium heat; fry peppercorns, garlic and pinch of salt until fragrant, about 2 minutes. Add rapini; increase heat to medium-high and sauté until rapini is tender, about 3 minutes.
Toss with pasta, cheese and enough of the reserved cooking liquid to moisten; heat through.
Makes 4 servings.
Tip:Crush peppercorns with mortar and pestle or roll bottom of small pot over them until consistency of coffee grounds.
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