orecchiette cacio e pepe with parsnips |familystylefood|recipe


  • Lacinato or Tuscan kale leaves; about a handful, torn into pieces
  • ½ cup grated Parmigiano cheese
  • ½ cup grated Pecorino Romano cheese, plus additional for serving
  • 2 tablespoons butter
  • 1 teaspoon whole fennel seeds
  • ½ teaspoon each whole green and white peppercorns (or use an additional teaspoon black pepper)
  • 1 teaspoon whole black peppercorns
  • + 4 more ingredients
    • ½ pound orecchiette pasta
    • Salt
    • 3 tablespoons olive oil
    • 2 or 3 parsnips, peeled and cut into 1-inch pieces

1. Heat the oven to 425 degrees. 2. Put the parsnips on a rimmed baking sheet and toss with 1 tablespoon of the olive oil and a pinch of salt. Roast until tender and lightly browned, 15 -20 minutes. 3. Bring a large pot of water to a boil; add 1 or 2 tablespoons salt and the orecchiette; cook u...

View full recipe at SpringPad


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