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