Wow – that’s a long title for a recipe! I even left out the word “salad” after pasta. Although I developed the recipe as a pasta salad, the second time I made it I thought it would be delicious, if not better served hot as well. A flexible recipe is always a good thing. Plus, I read an article that suggested how you word a food item in a restaurant can completely dictate its attraction to diners so I figure a few Italian words in a recipe title make it sound appealing!
I am spending some time in Rhode Island right now. When I am not in my home kitchen, I often like to wing it when planning meals and cooking. Not having all my favorite equipment at my disposal or every last ingredient in my pantry proves to be a fun challenge for me, most of the time.
Stopping at the farm stands, seeing what is fresh and planning a menu around the seasonal bounty is one of the many things that I love about living in New England, especially at this time of year.
Cacio e Pepe is a pasta dish that combines ingredients that most members of my family love. Pasta, freshly grated Pecorino cheese and cracked black pepper are tossed in olive oil resulting in a luxuriously rich pasta dish.
I was reading through a cookbook recently that had a recipe for a Cacio e Pepe butter that was made into a log and meant to be used as a topping for pasta, filet mignon or even an omelet. The chef combined the butter in another recipe for a spaghetti with guanciale that was to be served warm.
It got me thinking about the flavor combination and how it could work for a room temperature pasta as well. But, what to put in it? I wasn’t willing to go much further than the farm stand for my produce and thankfully I found the most beautiful sugar snap peas and some lovely, thin and tender zucchini…
I set out to build a pasta salad to bring to a lobster dinner that we enjoyed last Sunday with my husband’s family. I tested the recipe again later this week to bring to another family dinner (my side!). It got positive reviews so I am hoping that this is a dish you can make and share sometime soon.
As always, please read through the recipe as there are some steps that are important to insuring you have a moist dish when you are ready to serve.
If you make it, please do come back and leave me a comment letting me know what you think!
PS – I recently updated my computer so I am getting used to new editing tools for my photos. It is still a work in progress!
PPS – There will not be a post next week as we get ready to send our older daughter off to start her life on the other coast. See you July 28th.
Slice the sugar snap peas on the diagonal, yielding nice slivers…
If you have sensitive palates to feed, you may want to cut back just a bit on the pepper. But for me, a cheesy, peppery, veggie pasta is just the best! I used Campanelle (bell shaped) pasta which is fabulous for a pasta salad especially. Other short pastas should work just fine as well…
One Year Ago: Zucchini Noodle Caprese Salad (A light and summery lunch or dinner)
Two Years Ago: L.A. Story Part One (restaurants, hotels, etc.)
Three Years Ago: Grilled Zucchini Roll-Ups with Herbs & Cheese (perfect for a GNO or to snack on)