Penne with Roast Beef and Pecorino Cheese

Name: Penne with Roast Beef and Pecorino Cheese
Yield: 7
Ingredients: 500g of penne pasta; Salt to taste; 1/2 cup of olive oil; 3 cups of roasted beetroot leaves; 1 cup of grated pecorino cheese; 1 tablespoon of broken peppercorns

1
500g of penne pasta
2
Salt to taste
3
1/2 cup of olive oil
4
3 cups of roasted beetroot leaves
5
1 cup of grated pecorino cheese
6
1 tablespoon of broken peppercorns

Ingredients

1
500g of penne pasta
2
Salt to taste
3
1/2 cup of olive oil
4
3 cups of roasted beetroot leaves
5
1 cup of grated pecorino cheese
6
1 tablespoon of broken peppercorns

Directions

1
In a large saucepan, cook the pasta in boiling salted water until al dente
2
Drain and reserve 1 cup of the cooking liquid
3
Combine the cooked penne with the olive oil, roasted beetroot leaves, half of the pecorino cheese, and broken peppercorns in a bowl
4
Add the reserved cooking liquid to the pasta mixture, if desired, and season with salt
5
Finally, sprinkle the remaining pecorino cheese on top and serve.

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