Fusilli with Pecorino Romano and Black Pepper (Giada De Laurentiis) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer the pasta to a large bowl and serve.
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