Crepini Pasta

14 large CrepiniⓇ Egg Wraps with (Gluten-Free Grains or Cauliflower)

4 tbsp butter

1 tsp pepper

½ cup vegetable broth

3 ounces (¾ cup) finely grated Parmesan cheese

1 ounce (¼ cup) finely grated Pecorino Romano cheese

Cut Crepinis into ¼-inch pasta-like slices. Separate the slices and set aside.

To a large non-stick skillet over medium heat, melt the butter.

Add pepper to pan and cook for 1 minute.

Add vegetable broth to pan. Bring to a simmer.

Add Crepini pasta to the pan. Stir to combine.

Reduce heat to low and add the Parmesan cheese. Use tongs to gently stir until cheese has melted.

Remove pan from heat; add Pecorino. Use tongs to gently stir until melted. Serve warm.

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