Pink Peppercorn has earned a bad reputation. Though not a true pepper, the berries of the Baies Rose plant resemble peppercorn in shape and size and have earned the name "pink peppercorn" from its spiciness. It adds a pepper flavor to food, but must be consumed in small quantities. It can be toxic in large amounts! They also cause severe allergic reactions in some people. You can get a lot more information on this spice here and here.
Having read all this, I bought this spice with trepidation. It turned out to be a lovely, delicate flavor (I used exactly 5 - yes FIVE peppercorns!), which really enhanced the flavor of the pasta. But do use in moderation.
Pasta with Pink Peppercorn
1 package Fettucine (cook according to package directions)
1/2 cup Button Mushrooms, chopped
2-3 cloves Garlic, chopped
5-6 Cherry Tomatoes, halved
1 cup Corn, boiled
1/4 tsp Pink Peppercorn
Salt, to taste
Crushed Red Pepper, to taste (optional)
Heat a tablespoon of olive oil in a saucepan. Add the garlic and saute for a minute. Add the mushrooms and cook until done. Now add the corn, salt, peppercorn and tomatoes. Saute for another 6-7 minutes, until tomatoes are slightly soft.
Add the cooked, drained pasta and mix to combine. Sprinkle with crushed red pepper. Serve hot.
This is off to Laurie @ Mediterranean Cooking in Alaska, the host of this week's Weekend Herb Blogging. WHB was originally started by Kalyn of Kalyn's Kitchen.