Pecorino

Green Pasta With Lemon and Pecorino

Inspired by the need for more greens, chef Catherine Flynn helps us get our daily servings in with this silky green pasta.

Now introducing the most unique way to use up your leftover spaghetti一 and anything else you may have in the fridge.

Light and fresh, this dish works great as a shared appetizer or a solo lunch.

Christine Flynn uses a cast-iron skillet to create her crispy Brussels sprouts.

X/Twitter

This field is for validation purposes and should be left unchanged.

This field is hidden when viewing the form

Name

First Last

This field is hidden when viewing the form

Postal Code

Email Address(Required)