Thursday, May 20, 2010

Creamy Cracked Pepper Pasta

After a long hiatus, P and I are back in the food cookin' game. Actually, we've been back for awhile, but since I've never been in the technology knowin' game, it's taken me weeks to figure out how to get all the pictures of new and good food off of my new and good camera.

When you see this picture, you are likely to scoff and wonder if in fact I lost my recipe mojo while finishing up year one of the Ph.D. I can assure you I didn't (and actually this is P's recipe). But I can also assure you I didn't acquire a photography mojo during spring semester either. Talk to the little sis about that.

The light was bad, ok? But the cream. Ohhhh the cream was good. Every dollop of the 1/2 cup. Especially paired with the pepper, and the parsley, and the grape tomatoes, and the cheese.

1) Fill a small ziploc baggy with peppercorns. Pound away-er, gently crack-with a hammer. Unless you have a mortar and pestle like real grownups. In which case, ditch the hammer and ziploc scenario. P would like for me to admonish you here that however you do it, "you have to crack the peppercorns yourself."

2) Rinse a bunch of grape tomatoes and parsley.

3) Cook a bag of gluten free brown rice pasta (or pasta of choice) until al dente.

4) Combine parsely, pepper, and tomatoes with 1/2 cup of heavy cream and 1/2 cup of pecorino romano.

5) Hurriedly take a bad picture and let the moaning commence.

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