Sunday, July 11, 2010

Greens and Beans Spaghetti


1 pound spaghetti

3 tablespoons butter, cut into small pieces

5 tablespoons extra virgin olive oil (EVOO), divided

2 teaspoons coarse black pepper

1 cup grated Pecorino Romano cheese (3 rounded handfuls)

1 box frozen spinach (10 ounces), chopped ( thawed and drained)

3-4 garlic cloves, chopped

1 can cannellini beans (14 ounces), rinsed and drained

Bring a large pot of water to a boil for the pasta and salt it. Add the pasta and cook to al dente. You'll need to use a ladle of the cooking water 1/2C-1 C for the sauce right before you drain the pasta.

Place a large skillet over low heat with the butter, 1 tablespoon EVOO, and pepper. Add the garlic and brown. Add the spinach and beans, saute a few minutes.

When the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture. Drain the pasta and toss it in the pan with the sauce. Turn off the heat. Add the cheese in small handfuls, then toss the pasta with tongs until all the cheese is incorporated into the creamy sauce. Add another ladle of cooking water if needed, then season the pasta with salt, to taste, and drizzle with 2 tablespoons EVOO.

Serve with bread and cheese to garnish with.

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