This recipe is one I adapted from The Food Nework’s Ina Garten. Addie has made us pasta at our farm before and he had blended fresh Tarragon and Lemon zest with peppercorns. It is a beautiful medley of flavours. Try our version or if you’d like to keep to simple Peppercorn pecorino try Ina’s
Ina Garten Version
The Cheesiry Peppercorn Pecorino Pasta with Lemon and Tarragon
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated Peppercorn Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh Tarragon leaves
1 tablespoon finely grated lemon zest
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Peppercorn Pecorino, cream, butter, tarragon, lemon zest, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling. Add extra pepper if desired.
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Read more at: http://www.foodnetwork.com/recipes/ina-garten/pasta-with-pecorino-and-pepper-recipe.html?oc=linkback