Tortellini in Cacio e Pepe in a skillet with wilted greens

A pot of water doesn't need to be brought to a boil. This traditional Roman pasta-inspired one-pan meal couldn't be more easy.

Ingredients :

• 5 tablespoons olive oil, divided

• 1 (16–20-ounce) container of frozen cheese tortellini, or two (8–9–ounce) packets of fresh cheese tortellini

• 1 teaspoon kosher salt

• 2 teaspoons freshly ground black pepper, plus more for serving

• 1 1/2 cups water

• 3 ounces of baby spinach or kale (or roughly 3 packed cups)

• Pecorino Romano cheese, grated finely, 1 cup + more for serving

STEPS :

     1. Sear the tortellini :

In a 12-inch cast iron pan set over medium heat, warm 3 tablespoons of olive oil until shimmering. Tortellini should be added in an equal layer. Cook for 2 to 4 minutes, stirring regularly, until beautifully browned.

     2. Cook the tortellini :

Add the water, black pepper, and kosher salt. Using a wooden spoon, stir everything together while scraping away any browned bits from the pan's bottom. Cook, stirring regularly and scraping off any browned bits from the pan's bottom, until the pasta is glossy and soft and nearly all the water has drained, 3 to 5 minutes. Cover with a cover or baking sheet.

     3. Stir in the greens and cheese, then serve :

Remove from the fire and mix in the greens, a few handfuls at a time, for approximately 2 minutes, or until they are just wilted. Add the grated cheese and the last 2 tablespoons of olive oil by stirring. Serve with more cheese that has been shredded on top and freshly ground black pepper.

For up to five days, store leftovers in the fridge in an airtight container.