Watch out Giada – there’s a new girl on the block and she’s jumping on the PAA-sta train 😉. Haha, just keeeding. Who can ever trump the Everyday Italian queen! This pasta comes pretty close though! This is inspired by my love for Cacio e Pepe and this simply delish pink peppercorn pasta dish at Lilia in Brooklyn. But of course this is 100% vegan, 100% dairy-free, but obviously 100% carb-full.

Definitely not one of my healthiest recipes, but it sure fulfills those indulgent pasta cravings and its SOO easy to make. You can get this done in no more than 15 minutes! And if you REALLY need something healthy & green in there – fine, I’ll let you add some spinach of broccoli.

Full recipe video on my IGTV too!

Lemon Pink Peppercorn Fusilli: (serves 1)

• 8-10 oz fusilli corti or regular fusilli
• water for boiling
• 1 1/2 tbsp pink peppercorns
• 1 tbsp vegan butter
• 2 tbsp olive oil
• juice from half lemon
• kosher salt
• 3-4 tbsp plain unsalted breadcrumbs

1. Bring 2 cups of water to a rapid boil. Make sure to thoroughly salt and oil your water before it comes to a rapid boil. Add in your pasta and boil until al dente. This is key – you don’t want mushy pasta, so make sure it has a slightly bite to it before pulling it off the flame. Drain, reserving about 1 cup of the pasta cooking water. Set aside.

2. While the pasta is boiling, crush your pink peppercorns in a mortar and pestle until roughly ground.

3. Once the pasta is boiled and set aside, heat a large pan over medium-high flame. Once its hot pour in the olive oil and add the butter. Once melted and bubbling, add in half of your ground pink peppercorns. Slightly lower the flame. Sauté until fragrant. Then squeeze in your lemon juice – be careful, it might splatter a bit! Mix. Next add in your pasta and coat with the pink peppercorn mixture. It’ll definitely be buttery! Now add about 1/4 cup of the reserved pasta water. Stir and cook until slightly reduced and thickened. Now taste and add salt if necessary. If it’s sticking together, add some more pasta cooking water. Remove from heat.

4. In a small nonstick skillet, add in your breadcrumbs, remaining pink peppercorns, and a pinch of kosher salt. Toast on medium-low flame until golden brown, crisp and fragrant.

5. Plate pasta in a shallow bowl and top with breadcrumb topping. Dig in!