2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
3 large shallots, diced small
2 large cloves of garlic, diced small
coarse kosher salt
1/2 tablespoon black peppercorns, coarsely ground in a mortar and pestle or spice mill
1/2 tablespoon pink peppercorns, coarsely ground in a mortar and pestle or spice mill
4 cups loosely packed mixed greens, collards, kale, spinach, Swiss chard. Tough ribs removed if necessary and leaves thinly sliced
1/4 teaspoon freshly grated nutmeg
1 cup mascarpone cheese
1 cup fresh ricotta
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 pound pasta, gluten free if desired
Bring a large pot of salted water to a boil for the pasta.
In a large skillet, heat the Pompeian Smooth Extra Virgin Olive Oil over medium heat. Add the shallot and garlic then season with salt and half of the ground peppercorns. Cook, stirring often, until the shallot softens, about 3 minutes. Using tongs, add the greens to the pan and stir frequently for 2 minutes until wilted. Add the nutmeg, stir to combine then set aside.
In a large bowl mix the mascarpone, ricotta, Parmesan, and Romano together. Set aside.
Add the pasta to the boiling water. Cook according to package instructions until al dente. Once cooked through measure out 1 cup of the pasta cooking water, then drain the pasta. Whisk the cooking water into the bowl with the cheeses. Add the pasta and greens. Toss until coated; season with more salt if desired. Garnish with remaining ground peppercorns.
I like my cheese sauce really thick, but if you would like to thin out the sauce a bit more you can add warm cream or milk a few tablespoons at a time until the desired consistency is reached.
To reheat: Pour 1/8 cup heavy cream or milk into a sauce pan and let come to simmer. Add 1-2 cups cold Creamy Cacio e Pepe Greens and Pasta. Use tongs to gently work the pasta into the cream until completely incorporated and warmed through.