Campanelle with Spicy Mint Sauce
- Salt
- 1 pound campanelle pasta
- 1 cup grated Pecorino Romano cheese
- 1 1/4 cups chopped fresh mint
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup extra-virgin olive oil
- 1 large serrano chile, stemmed, seeded and coarsely chopped
- 1 clove garlic, peeled and smashed
- For the pasta: Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
- Drain and transfer to a serving bowl.
- Add the cheese and toss until coated.
- For the sauce: Combine the mint, cheese, oil, chile and garlic in a food processor.
- Blend until smooth.
- Add the sauce to the pasta and toss until coated.
salt, pasta, romano cheese, fresh mint, romano cheese, extravirgin olive oil, serrano chile, clove garlic
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/campanelle-with-spicy-mint-sauce-recipe.html (may not work)