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Reviewed Fusilli with Pecorino Romano and Black Pepper

May 10, 2012 in Food Network Community Toolbox on

Fantastic recipe! Following the advice of others, I didn't use any salt except for the salt in the pasta water. I also doubled the anount of spinach and could easily have added even more. My only modification is that I added pinch of nutmeg to the spinach - something I do anytime I am using a hearty green in a dish."

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