The inspiration for this came from a taste of some delicious Romano cheese with black truffle I sampled while buying some olive oil and balsamic infusions on a recent trip to wine country. I found a wonderful fresh spinach pasta that was gluten-free that would let that distinctive cheese shine without overpowering its subtle flavor. The garlic, olive oil and pistachios compliment this melange to form a perfectly delightful yet simple recipe.
This is a gluten-free recipe PRINT gf-spinach-pasta-with-black-truffle-romano with MS Word
GF Spinach Pasta with Black Truffle Romano
Yield: 2 servings
1-9 oz. package of fresh gluten-free spinach pasta
1 medium broccoli crown cut into bite sized pieces
2 tablespoons basil infused extra virgin olive oil
4 cloves of fresh garlic chopped fine
3 tablespoons shelled pistachios
1-2 ozs. black truffle Romano cheese shaved
Salt and cracked pepper to taste
Bring salted pasta water to a boil and drop in broccoli. Boil for 1-2 minutes then add fresh pasta. Cook 3-4 minutes or al dente. Drain and add olive oil, garlic pistachios and toss. Add truffle cheese, portion and serve.
SERVING SUGGESTION: Serve with a chilled Sauvignon Blanc
©2017 Aron Bradley