From Too Many Chefs -

May 31, 2004
Pasta with peas and spinach

I make a lot of pasta these days -- often with an arrabiata sauce that Carolyn (my fiance) likes or sometimes with a little Italian sausage. This is something I threw together the other night after seeing something like it a couple times at restaurants.

Cook some pasta -- rigatoni works well. Mince a clove of garlic and the white parts of two scallions, and saute them in a little butter. Season with a little salt and crushed red pepper (not too much -- this isn't a psicy dish). Add in a few handfuls of fresh baby spinach and saute until the leaves soften. Add a handful of peas (frozen pease work fine) and then a few thick slices of roma tomato. Keep this over the heat long enough to warm up the peas, but don't let the tomato sices disintegrate.

Set that aside. Mince another clove of garlic and two more scallions (just the white parts), and saute in a little more butter. Before the garlic browns, add some white wine. Once that's cooked off, add maybe 3/4 cup of canned tomato sauce. Leave the sauce on low heat until the pasta is ready, and then mix in the spinach/tomatoes/peas. Add a bit of cream (a teaspoon?) to thicken it a little, and mix wih the pasta. Garnish with some parmasean cheese.

Posted by Paul at May 31, 2004 11:57 AM | TrackBack

I have a need to empty our freezer (our refrigerator is getting replaced next week). I have both frozen peas and spinach, so I think this will end up on our table this week.

I know you didn't use frozen spinach, but I think I can adjust it a bit to compensate.

Posted by Barrett on June 1, 2004 at 4:59 PM

Is frozen spinach already cooked?

Posted by paul on June 2, 2004 at 5:39 AM

I'm pretty sure it is. It sure is wilted, but that might be the explosion of cells from the freezing process.

Posted by Barrett on June 2, 2004 at 11:27 AM