Spirulina Pasta SPAGHETTI – 13.4% Protein

INGREDIENTS
• 150g (6 ounces) or about 2/3 of a box of Royal Spirulina Spaghetti
• 45ml (3 tablespoons) unsalted butter or olive oil
• 1 teaspoon freshly cracked black pepper
• 80g (3/4 cup) finely grated Parmesan or Grana Padano
• 20g (1/3 cup) finely grated Pecorino Romano

PREPARATION
1. Bring 3 quarts water to a boil in a 5-quart pot. Season with salt; add Royal Spirulina spaghetti and cook, stirring occasionally. Drain, reserving 180 ml (3/4 cup) pasta cooking water.
2. Meanwhile, melt 2 tablespoons butter or olive oil in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
3. Add 1/2 cup reserved pasta water to the skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts and sauce coats the Royal Spirulina spaghetti. (Add more pasta water if sauce seems dry, add more cheese it the sauce is too watery.) Transfer pasta to warm bowls and serve.