Pecan Spinach Pasta
Pecan spinach pasta is a quick weeknight dish built on garlic, onion and toasted nuts in olive oil. The pecans are sautéed with the onion until they pick up color, giving the soft spinach and penne something rich and crunchy to play against. Red pepper flakes go into the cold pan with the garlic, so the heat spreads gently through the oil. It also holds up well eaten cold the next day.
Instructions
Bring a pan of water to a good rolling boil and add the pasta. Begin tasting a piece about 2 minutes before the time given on the package, and drain it when it is al dente, meaning just slightly firm to the bite but not raw.
While the pasta cooks, put the olive oil, red pepper flakes and chopped garlic in a cold skillet. Set it over medium heat so the garlic warms along with the oil.
After a short while, add the sliced onion. Cook it until it is slightly browned.
Add the pecan halves and sauté them for two minutes. If you are using frozen spinach, steam it briefly first.
Add the spinach and cook until it is done. Season with salt.
Spoon the sauce over the drained pasta and serve. Crumble feta over the top if you are using it.
Make it personal.
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