Campanelle with Spicy Mint Sauce (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
salt |
1 pound campanelle pasta |
1 cup grated pecorino romano cheese |
1 1/4 cups chopped fresh mint |
1/2 cup grated pecorino romano cheese |
1/2 cup extra-virgin olive oil |
1 large serrano chile, stemmed, seeded and coarsely chopped |
1 clove garlic, peeled and smashed |
Directions:
1. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the cheese and toss until coated.
2. For the sauce: Combine the mint, cheese, oil, chile and garlic in a food processor. Blend until smooth.
3. Add the sauce to the pasta and toss until coated.
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