Spaghetti with Pepper, Pecorino and Kale
As the weather gets cooler, our meals get a little heartier. Here's a super simple and delicious vegetarian spaghetti that is perfect for busy weeknights or a quick Saturday lunch.
1/3 cup Tessemae's Lemon Garlic
1 teaspoon coarsely ground black pepper
1 cup grated Pecorino Romano cheese
4 cups loosely packed baby kale
Coarse salt
What you need
12 ounces whole-wheat spaghetti1/3 cup Tessemae's Lemon Garlic
1 teaspoon coarsely ground black pepper
1 cup grated Pecorino Romano cheese
4 cups loosely packed baby kale
Coarse salt
What to do
Cook spaghetti in a large pot of salted boiling water according to the box. Before draining, reserve about ½ cup of the pasta water.
Return drained spaghetti to the pot and toss with Lemon Garlic, black pepper, and half of the pecorino cheese. Add half of the pasta water, then remaining pecorino and continue to toss. Add more pasta water if needed to loosen. Fold in the kale.
Serve pasta topped with more pecorino and a drizzle of Lemon Garlic.
