If you have never cooked with pink peppercorns before, they are an elegant way to add distinctive flavor to a dish.  A lovely dark pink-hued peppercorn, pink peppercorns are unlike their black or green counterpart in that actually, they have an herbal, almost rose flavor to them.  Not an overwhelmingly ‘peppery’ peppercorn, they are also more delicate in texture as well.  Great on roasted meats or even a grilled filet mignon, pink peppercorns are also a lovely addition to salad dressings and roasted potatoes.

This simple pasta dish uses pink peppercorns, grated Parmesan cheese and a touch of butter to flavor thin strands of spaghetti.  The butter helps the cheese and the peppercorns stick to the al dente pasta, and the slightly peppery, herbal taste of the pink peppercorns adds a lovely flavor to the overall dish.  I like serving this dish with some peppery watercress tossed in for an added layer of pepper flavor.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/pink-peppercorn-and-parmesan-spaghetti)

Tagged: Food & Wine, Parmesan cheese, pasta, peppercorns, pink peppercorn and parmesan spaghetti, pink peppercorns, spaghetti, vegetarian pasta