Fusilli with Pecorino Romano

keyingredient.com December 08, 2013

Fusilli with Pecorino Romano
Adapted from keyingredient.com
Fusilli with Pecorino Romano

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Kosher salt

  • 1

    pound fusilli pasta

  • 1/4

    cup olive oil

  • 2

    cloves garlic, lightly crushed

  • 5

    cups baby spinach leaves (5 ounces)

  • Freshly ground pepper

  • 1 1/2

    cups grated Pecorino Romano cheese (6 ounces)

  • 1

    cup mascarpone cheese (8 ounces), at room temperature

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta. Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute. Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt. Transfer the pasta to a large bowl and serve.

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