Ingredients

• Salt
• 1 pound campanelle pasta
• 1 cup grated Pecorino Romano cheese
• 1 1/4 cups chopped fresh mint
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup extra-virgin olive oil
• 1 large serrano chile, stemmed, seeded and coarsely chopped
• 1 clove garlic, peeled and smashed

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Instructions

1. Watch how to make this recipe.
2. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the cheese and toss until coated.
3. For the sauce: Combine the mint, cheese, oil, chile and garlic in a food processor. Blend until smooth.
4. Add the sauce to the pasta and toss until coated.