Ingredients: |
Ingredients: 1 tbsp. Smiling Hill Farm butter
8 tbsp. extra-virgin olive oil
1/3 c. pine nuts (we go heavy and use 1/2 cup)
3 garlic cloves, thinly minced
2 (10 oz.) pkgs. frozen chopped spinach, thawed, well drained
8 lg. plum tomatoes, seeded, finely chopped
1 lb. mostaccioli or penne pasta, freshly cooked
12 oz. Feta cheese, crumbled
Salt and pepper to taste
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Directions: |
Directions:Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. We use a Dutch oven but any skillet with high sides will do. Add pine nuts and garlic and saute until nuts are light and brown, about 4-5 minutes. Be careful not to over-cook the garlic. Sliced thinly the garlic will brown VERY quickly. We give the pine nuts a head-start and add the garlic a bit later.
Add spinach and tomatoes and saute until heated through, about 3 minutes.
Place cooked mostaccioli in serving bowl. Mostaccioli works best but any tubular pasta will work. Add remaining 6 tablespoons oil to pasta and toss. Pour spinach-pine nut mixture over and toss to coat. Sprinkle the crumbled Feta on top and mix in. Season with salt and pepper, mostly pepper since the Feta will add salt. Serve immediately. |
Personal
Notes: |
Personal
Notes: Jenny & I loved this and probably ate it once a week in the first year of our marriage Quick & easy to prepare since you don't need an oven. It's vegetarian so it's great to serve informally to guests whose tastes you might not know, plus only 2 pots to clean. We got the original recipe from a Bon Appetite magazine in 1989. We lessened the spinach and upped the tomatoes to suit ourselves. Pairs well with a medium-bodied red wine like a Merlot, Shiraz or Chianti. We also served Killer Bread as an appetizer.
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