Bucatini noodles with spinach and green peas coated in pecorino romano cheese and freshly cracked black pepper.
Course dinner, lunch
Cuisine Italian, Mediterranean, vegetarian
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Stephanie McKercher, RDN
8ouncesbucatini pastaor long pasta of choice
1tablespoonchopped garlic(3 large cloves)
1teaspoonfreshly cracked black pepper(see note)
1cupfrozen green peas
1cupfreshly grated vegetarian pecorino romano cheese(see note)
¼cupfreshly grated vegetarian parmesan cheese
Grated vegetarian pecorino or parmesan cheese
Freshly cracked black pepper
Bring a pot of salted water to a boil. Stir in bucatini pasta and cook 6 minutes, or until 2 minutes before al dente according to package instructions. Reserve 1 cup of pasta cooking water, drain the pasta, and set aside.
Stir olive oil, garlic, and black pepper in a skillet over medium heat. Stir in cooked pasta, baby spinach, frozen green peas, and ¾ cup of the pasta cooking water. Cook 2 minutes, or until pasta is al dente. Add pecorino romano and parmesan cheese and stir until pasta is coated in sauce. If it seems too dry, gradually stir in more pasta cooking water as needed.
Transfer to pasta bowls and garnish with additional grated cheese and cracked black pepper if desired.
Many parmesan and pecorino romano cheeses are made with animal-derived rennet. Choose vegetarian parmesan and pecorino romano cheeses, which are made with plant-derived rennet, if this is important to you. If romano cheese isn’t available, substitute with additional grated parmesan. You can also use all parmesan cheese to give the dish a less sharp, milder flavor.Use ½ teaspoon black pepper (instead of a full teaspoon) for a milder flavor if desired.Recipe adapted from Bon Appétit.
This recipe originally appeared on GratefulGrazer.com.