PASTA CALDA PEPE - PAIRED WITH GINGER GRASS SODA
Ingredients:

FOR PASTA CALDA PEPE

FOR GINGER-LEMON GRASS SODA

Procedure:
FOR PASTA CALDA PEPE
  1. 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
  2. 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.
  3. Pour peppercorn-oil mixture over pasta, then add pecorino romano, prosciutto, basil and parsley.
  4. Mix all together then served.

FOR GINGER-LEMONGRASS SODA
  1. 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.
  2. 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

Serves 6
By: Chef Alex Diño