Penne with Grilled Portabellas and Pecorino |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Mushrooms in general are great for grilling, and portabellaswhich not only have a wonderful, earthy flavor but are also large enough to be easy to handle on the grillare perhaps the best of all. Ingredients:
1 1/4 pound portabella mushrooms (about 6), stemmed |
3 tablespoons vegetable oil |
3/4 pound penne |
3/4 cup grated pecorino romano |
1 tablespoon chopped marjoram or oregano |
1/4 cup extra-virgin olive oil |
Directions:
1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
2. Brush mushroom caps with vegetable oil and season with 1/4 teaspoon 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 tablespoon cooking water, then drain pasta.
5. Toss pasta with reserved cooking water, mushrooms, Pecorino, marjoram, olive oil, and salt and pepper to taste.
6. Cooks' notes: Portabellas can be grilled in batches in a lightly oiled hot grill pan over medium-high heat, turning once, until tender, about 10 minutes per batch. Portabellas can be grilled 1 day ahead and chilled. Bring to room temperature before using.
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