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.
Boil water in a small sauce pan, 3/4 full.
While waiting for water to boil, finely grate Pecorino Romano cheese.
Add 1/2 pound (1 cup) Riso shape Pasta to boiling water. Follow instructions on package for cooking time.
Strain cooked pasta. Pour pasta back into pan while still dripping, keeping a little pasta water in the pan.
Drizzle olive oil into pasta. Stir.
Add 1/2 of the cheese to pasta. Stir. Add 1/2 of the remaining cheese, saving a little to sprinkle. Stir.
Crack black pepper onto pasta.