Orecchiette with Spring Greens
Ingredients
- 1 pound orecchiette (or other small dried pasta)
- 1 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 8 cups baby spinach
- 2 garlic cloves, minced
- 1-1/4 cups peas (fresh or thawed)
- 1/3 cup grated Parmesan cheese, plus extra for finishing
- Kosher salt and freshly ground black pepper
- 1 tsp crushed red pepper flakes (optional)
- 1/3 cup chopped roasted almonds
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the orecchiette and cook until al dente according to the package instructions (or about 7 to 9 minutes).
- While the pasta cooks, heat the butter and oil in a large skillet over medium heat. Add the spinach in batches, cooking until wilted, about 4 minutes. Add the garlic and peas, and sauté until fragrant, about 2 minutes more.
- Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the pasta and the reserved pasta water to the skillet and toss well to combine. Add the Parmesan and stir until the mixture is creamy, about 2 minutes more.
- Season the pasta with salt and pepper (and red pepper flakes, if using). Garnish with almonds and Parmesan cheese before serving.
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