Peppery Pasta

Name: Peppery Pasta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 tablespoon freshly ground coarse pepper; Salt; 1 pound angel hair pasta; 1 lemon, zested; 3 ounces manchego or Parmesan, finely grated

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Ingredients

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1/2 cup extra-virgin olive oil

1 tablespoon freshly ground coarse pepper

Salt

1 pound angel hair pasta

1 lemon, zested

3 ounces manchego or Parmesan, finely grated

Directions

In a large straight-sided saute pan over medium heat, add the olive oil, pepper and a pinch of salt. Heat and toast the pepper until the oil is fragrant with the pepper scent, 3 to 5 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente, 2 to 3 minutes. Drain in a colander and allow the moisture to evaporate from the pasta for a couple of minutes.
Add the pasta to the pan with the olive oil, raise the heat to medium-high and continuously toss the pasta with tongs to coat with the olive oil and pepper. Remove from the heat, add the lemon zest and cheese, toss and then transfer to a serving bowl and serve.