Pepper and Pecorino Linguine with Rapini Recipe

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.