Acini Di Pepe With Spinach and Feta |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Acini di pepe, the Italian term for peppercorns, also refers to tiny pearls of pasta. This dish goes well with lamb chops or grilled chicken. Ingredients:
1/2 lb acini di pepe pasta (1 1/4 cups) or 1/2 lb orzo pasta (1 1/4 cups) |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
3 garlic cloves, minced (1 tablespoon) |
1/4 teaspoon hot red pepper flakes |
3 scallions, chopped |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/2 cup crumbled french feta (3 ounces) |
lemon wedge, as an accompaniment |
Directions:
1. Cook pasta in a 4- to 6- quart pot of boiling salted water, uncovered, stirring occasionally, until al dente, then drain well in a coarse-mesh sieve.
2. Transfer to a bowl and keep warm, covered.
3. Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic, red pepper flakes, and scallions, stirring occasionally, until garlic is golden, about 2 minutes.
4. Add spinach and cook, stirring, until heated through, about 4 minutes.
5. Toss pasta with spinach mixture and feta until combined.
6. Season with salt and pepper.
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