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Fusilli With Pecorino Romano And Black Pepper
Ingredients
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 5 cups baby spinach leaves (5 ounces)
- 1 red bell pepper chopped into long thin slices
- Freshly ground pepper
- 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
- 1 cup mascarpone cheese (8 ounces), at room temperature
- Kosher salt to taste
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
- Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the red bell pepper and soften. Add the garlic and cook until lightly browned, about 2 minutes. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
- Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.
- In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.
- Transfer the pasta to a large bowl and serve.
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