Not much in the cupboard, no one wanted to brave the throngs at the store on a Saturday evening. So Spinach, Pistachio, Pecorino Pasta! was born.
Boil fusilli in salted water. After cooking for a few minutes, remove and reserve a cup of the cooking liquid. Drain pasta a bit before it’s done. Set aside. In the same pot, sauté 3 oil-cured anchovies in some olive oil, as they sizzle, add a few shakes of red pepper flakes (were we not out of garlic, I would add a few sliced cloves of that as well). Add as much thoroughly washed spinach as you have lying about (you could even add a handful of beet leaves, as I did) and stir until they look defeated.
Add the drained pasta and the reserved pasta water. Cover and cook until liquid is absorbed and pasta is tender. Stir in 1 cup grated fresh pecorino until it melts and everything looks just a bit cheesy. Add about 1/2 cup chopped pistachios. Serve topped with grated aged pecorino
The Dinner Files :: Spinach, pistachio, pecorino doppio redux | 01-May-08 at 8:14 am | Permalink
[...] had it again, this time with green garlic from our “farm box.” Even better. It’s a new [...]
The Dinner Files :: House guest extraordinaire! | 05-Jun-08 at 9:19 am | Permalink
[...] night I wowed her with this spinach, pecorino, pistachio pasta my family has fallen for this spring, adding a fair number of beet greens to the spinach portion. [...]
morgan | 02-Jun-09 at 7:01 pm | Permalink
We tried it tonight. Even though we were a bit short on cheese it was still very yummy!
Molly Watson | 04-Jun-09 at 9:05 am | Permalink
That’s great Morgan! So glad it worked!