Tuesday, April 7, 2009

Acini de Pepe with Spinach, Feta and Garlic

Goats are in milk again, and it's time to start making cheese. Feta is one of the easiest, and a favorite, so here's a great side dish that uses both feta and that early-sprouting spinach for those with a winter garden or greenhouse. Make it as garlicky as you like. Enjoy!

½ lb acini di pepe or orzo pasta (1¼ cups)

2 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, minced (1 tablespoon) (or to taste)

¼ teaspoon dried hot red pepper flakes

3 green onions, chopped

¾ lb fresh spinach, chopped

½ cup crumbled feta cheese

Cook pasta in an uncovered 4- to 6-quart pot of boiling salted water, stirring occasionally, until al dente. Drain well. Transfer to a bowl and keep warm, covered.

While pasta is boiling, heat oil and butter in a heavy skillet over medium high until hot but not smoking. Sauté garlic, red pepper flakes and green onions, stirring occasionally, until garlic is golden, about 2 minutes. Add spinach and cook, stirring until completely wilted.

Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.

Makes 6 servings.

1 comment:

  1. Olive oil, AND butter, AND cheese...mmmmmmmmm!