Phillip has been getting a lot more alone time now that I have to stay at work until a normal time while he continues to get off at 4:00pm. One day while I was stuck at work, he watched the Food Network without me (I found this somewhat surprising) and he saw Giada making this Campanelle with Spicy Mint Sauce. He found the recipe and sent it to me. It looked super simple (per usual) and sounded really good. I'm always intrigued by savory dishes that use mint since we typically associate mint with dessert. Anyway we added it to the list and decided to make it one weekday when I didn't get off right at 5:00 since it seemed so simple to make. Basically you boil pasta and then make a sauce similar to pesto, but instead of using basil and pine nuts, you use mint and a Serrano pepper. Delicious. We'd recommend adding a little salt and pepper to help season the pasta as well. A little S&P never hurts!
As a side I decided to make some homemade garlic bread since we had leftover bread from when we made the White Bean Kale and Pesto soup. I took a few slices of crusty bread, and lathered both sides with a mixture of melted butter and garlic powder. I sprinkled some dried parsley onto both sides and then baked them in a 400º oven for about 8-10 minutes.
Giada's Campanelle with Spicy Mint Sauce
- 1 pound campanelle pasta
- 1 cup grated Pecorino Romano cheese
- 1 ¼ cups chopped fresh mint
- ½ cup grated Pecorino Romano cheese
- ½ cup extra-virgin olive oil
- 1 large serrano chile, stemmed, seeded and coarsely chopped
- 1 clove garlic, peeled and smashed
1. 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, 8 to 10 minutes.
2. Combine the mint, cheese, oil, chile and garlic in a food processor. Blend until smooth.
3. Drain pasta and transfer to a serving bowl. Add the cheese and toss until coated.
4. Add the sauce to the pasta and toss until coated.