1 pack IDEAL GOURMET LINGUINE , cooked according to package directions
3 Tbsp Colored peppercorn, coarsely chopped
1/4 cup Olive oil
1/2 cup Shredded pecorino romano
1 lb Prosciutto chopped
1 oz Basil, chopped
1 oz Parsley chopped
FOR GINGER-LEMON GRASS SODA
1/2 cup Ginger-root; fresh; peeled, thinly sliced
4 plump stalks Fresh lemongrass, cut into 2 inch, smashed, plus stalk for garnish
6 cups Water
1 cup Sugar
1 lemon juice Freshly squeezed
6 lemon wheels and iced cubes for serving
Procedure: FOR PASTA CALDA PEPE
Heat up the pan in medium heat, add the peppercorn and cook for about 20 seconds to bring out the wood nut flavor. Then add olive oil and cook for another 10-15 seconds in low heat
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large shallow bowl.
Pour peppercorn-oil mixture over pasta, then add pecorino romano, prosciutto, basil and parsley.
Mix all together then served.
FOR GINGER-LEMONGRASS SODA
In a medium saucepan, combine ginger with smashed lemongrass and 4 cups water and bring it to a boil over high heat. Stir in the sugar. Cover. Let the ginger and lemongrass syrup steep off the heat until cool.
Strain the syrup through a fine mesh sieve. Discard the ginger-lemongrass, stir in lemon juice and the remaining 2 cups of water. Refrigerate until chilled. Serve in tall glasses over ice, garnished with lemon wheels and lemon grass stalks