It’s no secret that I love Italy. I’m pretty sure in another life I lived under the Tuscan sun. And I’m almost certain that I will live there again at some stage in this life. Until then I will cook up my favorite Italian recipes for a bit of nostalgia. During my many travels back to my soul land, I used to love getting a dish called, Cacio e Pepe. It’s a creamy pasta that I absolutely adore and it translates to “cheese and pepper.” What could be better in Italy, right?
However, as someone with a gluten sensitivity, I no longer eat pasta, unless of course it is gluten free. And I'm pretty particular, I love my gluten free pasta to be by Jovial Foods. If you haven’t started using their products, go check them out. They use the finest ingredients and even have a farm in Tuscany where they grow some of their products. All around perfect!
So back to the dish. I decided to recreate this recipe by putting my own spin on things. Instead of the wheat pasta, I used brown rice pasta. And instead of the cheese, I used a lemony cashew cheese that provided the same creamy consistency. And since there is an abundance of fresh local vegetables in my area at the moment, I also added some asparagus, peas and artichokes. Plus it added a nice touch of color. The final product, if I do say so myself, is a close rival to the real deal. There were even taste testers that very much agreed!
Vinny loves Cacio e Pepe! He wants you to try Cacio e Pepe too!
Marinate Artichoke Hearts
Plant good health, one bite at a time! Buon appetito!
This recipe was created by Jessica Yeager, CNE <–click the link and come hang out on FB with me!
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