Penne with Grilled Portabellas and Pecorino
By SweetGirl
Ingredients
- 1 1/4 lb portabella mushrooms (about 6), stemmed
- 3 T vegetable oil
- 3/4 lb penne
- 3/4 cup grated pecorino romano
- 1 T chopped marjoram or oregano
- 1/4 cup extra-virgin olive oil
Details
Preparation time 25mins
Cooking time 30mins
Preparation
Step 1
1) Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
2) Brush mushroom caps with vegetable oil and season with 1/4 tsp each of salt and pepper.
3) Oil grill rack, then grill mushrooms, stemmed sides down, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill until tender, about 3 minutes more. Cool slightly and slice.
4) Cook penne in a pasta pot of well-salted boiling water until al dente. reserve 3 T cooking water, then drain pasta.
5) Toss pasta with reserved cooking water, mushrooms, pecorino, marjoram, olive oil, and salt and pepper to taste.
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