Penne With Grilled Portabellas And Pecorino

1. 1

   Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see

2. 2

   .

3. 3

   Brush mushroom caps with vegetable oil and season with 1/4 teaspoon each of salt and pepper.

4. 4

   Oil grill rack, then grill mushrooms, stemmed sides down, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill until tender, about 3 minutes more. Cool slightly and slice.

5. 5

   Cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 3 tablespoon cooking water, then drain pasta.

6. 6

   Toss pasta with reserved cooking water, mushrooms, Pecorino, marjoram, olive oil, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.