Mediterranean Macaroni & Cheese

Cuisine
Course
Serves 2 - 4 people
Prep time
5m
Cook Time
15m

Our Mission Spring Olive Oil is the single most “buttery” extra virgin olive oil on the market. Fully ripe Mission olives, the only native California variety, result in delicate, sweet flavors without the bitterness or pungency of the early harvest. Only Mission olives are adapted to the California climate enough to remain on the tree for several months after most producers have completed their crush.

The Olio Nuovo version of Mission Spring means you’re getting the olive oil immediately after production. Preserving all of the full fruity flavors and adding a hint of green freshness compared to the “regular” version. This recipe really good with Mission Spring, but is off-the-charts-delicious with Mission Spring Olio Nuovo.


Ingredients

  • 1/2 Pound
    Riso Pasta
  • 3 Tablespoons
    Mission Spring Olio Nuovo
  • 3/4 Cups
    Pecorino Romano
  • To Taste
    Fresh Cracked Black Pepper

Instructions

  1. Boil water in a small sauce pan, 3/4 full.

  2. While waiting for water to boil, finely grate Pecorino Romano cheese.

  3. Add 1/2 pound (1 cup) Riso shape Pasta to boiling water. Follow instructions on package for cooking time.

  4. Strain cooked pasta. Pour pasta back into pan while still dripping, keeping a little pasta water in the pan.

  5. Drizzle olive oil into pasta. Stir.

  6. Add 1/2 of the cheese to pasta. Stir. Add 1/2 of the remaining cheese, saving a little to sprinkle. Stir.

  7. Crack black pepper onto pasta.

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