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Pasta with Pecorino & Pepper

Serves 2 -3
Prep & Cook TIme 20 minutes

8 oz Wheat Germ Pasta
1 tbsp whole black Tellicherry peppercorns
1 cup freshly grated Pecorino Romano, plus extra for serving
2 tbsp heavy cream
1-2 tbsp unsalted butter
2 tbsp fresh Italian/flat leaf parsley, minced
Large pinch of Trapani Sea Salt

1. Crush the Tellicherry Peppercorns in either a mortar and pestle or small food mill to get a mixture of coarse and fine bits
2. Cook the Wheat Germ Pasta according to directions on the package.
3. Drain the Wheat Germ Pasta, reserving 1 cup of pasta cooking water and return to the empty pot.
4. With the heat on very low, add half the Pecorino Cheese, crushed Tellicherry Peppercorns, cream, butter, parsley and salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Remove from heat and add the rest of the cheese, toss. Serve with extra Pecorino Cheese and Tellicherry Pepper for sprinkling.

Recipe adapted from Ina Garten, "Back to Basics" and photo courtesy of

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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