Spaghetti With Green Peppercorns

By Pierre Franey

Published December 29, 1992

Total Time
10 minutes
Rating
4(10)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

  • ¾ pound spaghetti

  • Salt to taste

  • 2 teaspoons green peppercorns

  • 2 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

64 grams carbs; 376 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 217 milligrams sodium; 11 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot cook the spaghetti in boiling salted water. Drain, discard the water, and return the spaghetti to the pot.

  2. Step 2

    Chop the peppercorns coarsely.

  3. Step 3

    Add the olive oil, peppercorns and salt to the pot with the spaghetti. Blend and toss well.

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Ratings

4 out of 5
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Comments

wilcoworld

So simple, so good Green peppercorns are neglected as of late ... They add a unique flavor I'm sure welcome by many. Made small portion at first. Then a dinner size. Added bit of sauteed squash and grated Parmesan for a vegetarian entree. A hit. Adjust peppercorn strength as desired. August 2018

Gale S

This was delicious! The key is to salt the cooking water well, and to boldly salt again when you toss the peppercorns and olive oil. Grated Parmesan cheese added to the full umami flavor of the peppercorns.

wilcoworld

So simple, so good Green peppercorns are neglected as of late ... They add a unique flavor I'm sure welcome by many. Made small portion at first. Then a dinner size. Added bit of sauteed squash and grated Parmesan for a vegetarian entree. A hit. Adjust peppercorn strength as desired. August 2018

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