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

1. For the pasta: Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain and transfer to a serving bowl.
4. Add the cheese and toss until coated.
5. For the sauce: Combine the mint, cheese, oil, chile and garlic in a food processor.
6. Blend until smooth.
7. 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)