What's For Dinner

I wanted to share what we had for dinner tonight. I'm always on the look-out for new yummy recipes to try and this one, at least for us, is a keeper! Everyone liked it! Even our youngest son, who if you looked-up "picky eater" in the dictionary his picture would be there. He didn't eat all the meat, but he ate the majority of what he was served, and for him, that's big! :)

Couple reasons I was drawn to this recipe, besides the simplicity of it....It has Prosciutto in it which I've been wanting to try for probably a year now and fresh basil, which the basil I planted from seeds is thriving in our garden so I was excited to use some of it! Also, I'm a big cheese fan so this recipe allows for me to indulge and try a new kind of cheese. :)

If you're looking for something new to try for dinner, our family recommends this! :)

Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper

Ingredients

• 1 pound whole-grain (or whole-wheat) spaghetti
• 2 tablespoons mixed colored peppercorns, coarsely ground
• 1/4 cup extra-virgin olive oil
• 1 1/2 cups grated (6 ounces) pecorino
• 6 ounces thinly sliced prosciutto, chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil leaves

Directions

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, about 8 to 10 minutes.

While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.

Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.

Garnish with the remaining pecorino, parsley, and basil.