|
|
 |
| General Category : Main Course |
|
| Food Group : Vegetables, Pasta, Cheese/Other Dairy |
|
| Preparation Method : Boil/Simmer |
|
|
|
|
| Pecorino is the generic name for Italian hard sheep's milk cheeses, such as Romano. Here, any pecorino cheese of your liking will add gutsy flavour. Serve with a spring lettuce, sweet onion and cherry tomato salad tossed with a vinaigrette dressing. |
|
|
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.
|
|
|
More Information
|
|
| Tip: Crush peppercorns with mortar and pestle or roll bottom of small pot over them until consistency of coffee grounds. |
|
|
Nutritional information
|
|
| Per serving: about 502 cal, 22 g pro, 6 g total fat (3 g sat. fat), 89 g carb, 6 g fibre, 10 mg chol, 722 mg sodium. % RDI: 31% calcium, 28% iron, 20% vit A, 32% vit C, 74% folate. |
|
|
|
|
|
Source
|
|
Homemakers Magazine: April 2004
|
|
|
