OR ALL RECIPES: Bring a large pot of water to boil, salt it, then add 1/2 to 1 pound of pasta. (Vary the amount depending on your preferred pasta-to-sauce ratio — the recipes below will serve four at minimum.) When the pasta is tender but not mushy, drain it, reserving one cup of cooking water.Tagliatelle with Peas, Pecorino, Chili and Mint.Before cooking the pasta, add 2 cups shelled peas to the pot of boiling water and cook until tender, 3 to 5 minutes; remove. Cook 1 tablespoon minced fresh hot chili (like Thai) and the peas in 2 tablespoons olive oil over medium heat, stirring occasionally, for a minute or 2. Toss with tagliatelle, 1/2 cup chopped mint and 1/2 cup grated pecorino Romano cheese. Garnish: Mint and pecorino.
