2 tablespoons unsalted butter
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 ½ teaspoons ground turmeric
1 cup alternative milk
2 cups lightly packed freshly grated Parmesan
4 tablespoons finely chopped fresh parsley or chives
Cook PIENO FOR 3 minutes. Reserve 1 cup pasta cooking water and drain. Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer. Whisk in the 2 cups Parmesan, then add the cooked PIENO and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.
PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.