Lemon butter flower-shaped pasta with pink peppercorn, Parmigiano and fresh parsley. A fun and easy spring recipe!

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. mafaldine pasta 1/2 cup Pecorino Romano, finely grated 3/4 cup Parmigiano Reggiano, finely grated 4 tbsp. salted butter Freshly cracked pink peppercorn Directions: Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. In a large sauté pan over low heat, melt the butter and add 1/2 cup pasta water and pink peppercor