Spicy Green Cacio e Pepe
Spicy Green Cacio e Pepe
In the middle of a quick break or rushing out the door, Cacio e Pepe is a great recipe to turn to. The best thing about this dish is that it only has 3 main core ingredients: butter, parmesan, and pepper. You choose your pasta and add-ons, whether it be a protein, veggie, even crack an egg in it! I love the balance of its delicate and spicy taste and creamy texture. Light on the stomach and nice and easy to make. It’s best for any meal preps or to make a quick dinner without having to compromise great quality taste.
To use up some of the left-over greens from my fridge, I incorporated leafy greens in my Cacio e Pepe. Arugula give is a soft flavor while the kale adds some heartiness to it. The recipe I made suggests ½ tsp of fresh ground pepper. As a fair warning, however, I will also suggest adding bit by bit and go by taste since it can come out very spicy and possibly mute other flavors. Not to mention I also added a bit of red pepper flakes for an added kick. Yes, I was a teared mess after my lunch. I love spicy pasta! Best advice when cooking anything is yes follow the recipe, but use your instinct by pouring, tasting, stirring, then tasting again, and repeat.
SPICY GREEN CACIO E PEPE
Ingredients
6-8 medium garlic cloves sliced
2-3 tbsp Extra Virgin olive oil
1 cup low sodium veggie broth
3 tbsp Earth Balance butter, or any vegan butter for that light taste
1/2 tsp fresh ground pepper
1 tsp kosher sea salt
1 (375 g) Toscani organic pasta, or any other shaped pasta you prefer
1/3 cup pasta water
30 g grated fresh parmesan, plus more for garnish
36 g fresh chopped kale
30 g fresh arugula
Red pepper flakes for taste (optional)
Instructions
In a medium to large saucepan, heat up olive oil under medium to low heat. Add garlic and saute until fragrant.
Pour in broth and butter and stir around until better melts. Stir in salt and pepper and bring heat to low. Lid the saucepan and let it simmer for 6-9 minutes.
In a medium to large pot, pour in pasta under salted rolling water. For this amount of pasta, I added 1 tsp to ½ tbsp of kosher sea salt water. Boil for 7 minutes, al dente.
Before pouring out the boiled water, transfer a cup of pasta water into the cacio e pepe mix and stir. Drain the rest of the water and pour the pasta into the saucepan with the rest of the contents. Lid the saucepan and cook on medium heat for 3-5 minutes until pasta is not too hard and not too soft.
Add in parmesan as you stir the pasta so it’s spread out evenly. Pour in arugula and kale and stir everything out evenly. I like to add these bit by bit as I stir it all in. You want a uniform taste. Sprinkle with red pepper flakes as well (optional).
Serve immediately in a bowl and enjoy the spice!
