GRINTO
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No. 02 — The GRINTO Kitchen

Pea shoot cacio e pepe

A Roman classic with a green twist. The shoots go in raw, off the heat — they wilt just enough while keeping their snap and sweetness.

10 minServes 2Pea shoots
Cacio e pepe finished with fresh pea shoot microgreens
Made with Pea shoots — Sweet, tender, tastes like spring peas.

Ingredients

  • 200g spaghetti or tonnarelli
  • 80g Pecorino Romano, finely grated
  • 2 tsp black peppercorns, cracked
  • 2 large handfuls of pea shoot microgreens
  • Reserved pasta water

Kitchen note — The cheese sauce must happen off the heat, or it clumps. The shoots must happen last, or they cook.

Order the greens for this dish

Method

  1. 01Cook the pasta in well-salted water until just shy of al dente.
  2. 02Toast the cracked pepper in a dry pan until fragrant, 30 seconds.
  3. 03Add a ladle of pasta water to the pepper, then the pasta.
  4. 04Off the heat, shower in the Pecorino and toss hard until creamy.
  5. 05Fold in the pea shoots off the heat — 10 seconds, no more. Serve immediately.

Keep cooking

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