Spicy Spinach Pasta with Chile, Pre­served Le­mon & Pis­ta­chios

SERVES 4

Rachael Ray Every Day - - Shop Talk -

Salt

1 lb. short- cut pasta (such as stroz­za­preti, gemelli, or penne rigate)

4 tbsp. olive oil

2 large shal­lots,

finely chopped

4 cloves gar­lic, thinly sliced or chopped

1 to 11∕2 tsp. crushed red pep­per

1 cup chicken or veg­etable stock

2 lb. fresh spinach, stemmed and coarsely chopped, or 2 heads es­ca­role, coarsely chopped Freshly grated or ground nut­meg

3 to 4 tbsp. chopped pre­served le­mon Juice of 1 small le­mon (about 3 tbsp.) EVOO, ofr driz­zling

1∕2 cup pis­ta­chios (I like Si­cil­ian pis­ta­chios), toasted and chopped

Grated Pecorino-Ro­mano, for serving

■ Bring a large pot of water to a boil. Salt the water and add the pasta. Cook un­til 1 to 2 min­utes shy of the pack­age di­rec­tions.

■ Mean­while, in a large skil­let, heat the oil, four turns of the pan, over medium. Add the shal­lots and gar­lic; sea­son with salt and crushed red pep­per. Cook, stir­ring of­ten, un­til ten­der, 3 to 4 min­utes. Add the stock. Bring to a sim­mer. Add the spinach; sea­son with nut­meg.

■ Drain the pasta; add to the spinach with the pre­served le­mon and le­mon juice. Toss un­til the pasta ab­sorbs the stock and fin­ishes cook­ing, 1 to 2 min­utes. Driz­zle with EVOO. Top with the nuts and Pecorino-ro­mano.

THE SI­CIL­IAN IN ME LOVES THIS EAT-YOUR-VEG­ETA­BLES AND GREENS-AREGOOD-FOR-YOU PASTA. I COULD EAT THE WHOLE POUND MY­SELF! — RACH

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