We go to the grocery store at very popular times (i.e. Sunday night), which means that there are often a lot of empty shelves, especially in the produce aisle. Lemons, garlic, ginger, lime, a lot of the basics are often missing, leaving me with some important gaps in my grocery haul. Even though I hardly ever buy peppers (any great pepper recipe suggestions out there?), a couple of weeks ago, there were not a lot of vegetables available, so I grabbed a package of red peppers and figured I would find something to do with them eventually.
I don’t even know why I kept the title of this recipe being ‘cacio e pepe’, which is supposed to be pasta with freshly ground pepper and parmesan. When I first made this dish, I pretty much intended to make exactly that. Keep it simple and stripped down! I am sure it’s delicious, but something inside of me just wasn’t in the mood to eat a dish of only pasta and cheese. I figured I would throw in a few handfuls of baby Kale, some pine nuts for crunch and a few chilli flakes for some heat. In the end, it was delicious. The kale certainly didn’t make the dish feel any healthier but I always like the taste and a bit of variation in texture in the bowl. Either way, whatever you choose to call it, this pasta is a ridiculously easy, unbelievably tasty dish.