Pink Peppercorn and Parsley Spaghetti

Course: Main Course
Keyword: pink peppercorn
Author: Urania Erskine

Ingredients

  • 1 pound spaghetti
  • 1 cup reserved cooking liquid from spaghetti
  • ½ cup unsalted butter
  • 1 Tablespoon crushed pink peppercorns
  • ¾ to 1 cup grated Parmesan Reggiano cheese
  • ¼ cup finely chopped parsley
  • Salt to taste

Instructions

  • Cook spaghetti until a la dente, reserving one cup of liquid for the sauce.
  • Melt butter and then adding the reserved pasta water, spaghetti, crushed pink peppercorns, and ½ cup freshly grated Parmesan Reggiano cheese until the sauce develops.
  • Season with salt. Add finely chopped Italian parsley, turn and place into bowls.
  • Garnish with an additional ¼ to ½ grated cheese and additional crushed pink peppercorns.

Broiled Fresh Salmon Fillet with Pink Peppercorns

Course: Main Course
Keyword: pink peppercorn
Author: Urania Erskine

Instructions

  • Place your skinless salmon fillet on a baking sheet that can be lined with a silicone mat or foil. Use a generous amount of lemon or lime juice, and garlic salt to marinate for one hour. Sprinkle with crushed pink peppercorns.
  • Broil for approximately 11 minutes or until done and serve. This simple recipe can be served with more complex sides and refreshing salads.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *