Whole-Wheat Pasta with Pecorino and Pepper

Name: Whole-Wheat Pasta with Pecorino and Pepper
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 2 Tbsps chopped flat-leaf parsley (optional); 6 servings Garnish: extra-virgin olive oil; 128 grams 1/2 cups grated Pecorino Romano , divided; 454 grams dried whole-wheat spaghetti

Whole-Wheat Past From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a vegetarian diet. Head to the store and pick up peppercorns, pecorino romano, garnish: olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.

Ingredients you will need

Peppercorns

Toast

Wrap

Pop

Equipment you will use

Mortar And Pestle

Kitchen Towels

Frying Pan

Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

Ingredients you will need

Spaghetti

Pasta

Water

Salt

Equipment you will use

Pot

Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.

Ingredients you will need

Pasta

Water

Equipment you will use

Bowl

Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl.

Ingredients you will need

Pasta

Shake

Water

Equipment you will use

Bowl

Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water.

Ingredients you will need

Parsley