Mezze maniche pasta with cream of pecorino cheese and pomegranate
11.5 oz Barilla Mezze Maniche
7 oz Pecorino cheese, grated
2 oz extra virgin olive oil
Boil the pasta following the instructions.
Mix the extra virgin olive oil and the Pecorino cheese in a bowl. If needed, add some of the cooking water to blend.
Add the pasta and sauté in a pan with the sauce.
Season with salt and pepper, if needed.
Serve and garnish with pomegranate arils.