Linguine with Spinach and Peas from Get Cooking by Mollie Katzen
Salt for the pasta water
About 1/2 bag (about 5 ounces) fresh baby spinach leaves
5 tablespoons olive oil
2 teaspoons minced garlic (2 good-sized cloves)
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
3/4 pound linguine *I used 1 pound
2/3 cup grated Parmesan cheese
1 10-oz package frozen peas, defrosted and at room temperature
1/2 cup pine nuts (optional)
- Put a large pot of cold water to boil over high heat, and add a tablespoon of salt. Place a large colander in the sink.
- While the water is coming to a boil, tear the spinach into large bite-sized pieces (this pretty much means just tearing the leaves in half, since they're already small) and drop them into a large bowl. Pour the olive oil over the spinach, then sprinkle int he garlic, salt, and red pepper flakes. Use tongs or a long-handled fork to mix, and set aside.
- When the water boils, add the linguine, keeping the heat high. Cook for the amount of time recommended on the package, tasting the past toward the end of the suggested time to be sure it is not getting overcooked. When the linguine is just tender enough to bite into comfortably but not yet mushy, dump the water-plus pasta into the colander. Shake to mostly drain (it's ok to leave some water clinging). Then transfer the past to the bowl containing the spinach mixture, mixing it in with the tongs or the fork until all the past is coated with olive oil. The spinach will wilt on contact with the hot pasta.
- Immediately sprinkle in the Parmesan and toss well, so the cheese gets evenly distributed and melts nicely. Add the peas, and nuts mixing them in very gently so you don't break them.
- Serve hot, warm or at room temperatures, passing extra Parmesan and red pepper flakes for people to add at the table.