Have you ever heard of perciatelli pasta before? I sure hadn't! This past weekend, our friends made us pasta that was hallowed out in the middle...it was superb! The pasta absorbs the flavor better than your standard spaghetti...I'm officially obsessed!
We prepped the pasta with our standard olive oil, garlic, and butter. What made it much more special was the addition of Romano Pecorino, basil and asparagus! It had a great peppery bite and yet the basil added a sweet finish!
- 8 cloves garlic, minced
- 4 TB butter
- 2 TB olive oil
- 1 pound pasta
- Romano Pecorino cheese, to taste
- 12 large basil leaves
- Bundle of Asparagus
This dish makes a flavorful meal that's great for mid-week or date night. I imagine a glass of chardonnay would pair wonderfully!
Hope you enjoy! Bon Appetit!