Orecchiette with Spring Greens
Orecchiette with Spring Greens PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Spring has sprung, and this calls for a celebration. Presenting orecchiette with spring greens, a simple but flavorful main that’s low-maintenance enough for a weeknight but elevated enough for a weekend dinner party. Best of all, you can whip up this seasonal dish in 15 minutes.

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Makes 4 to 6 servings
Start to Finish: 15 minutes

Ingredients

1 pound orecchiette

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

8 cups baby spinach

2 garlic cloves, minced

1¼ cups peas (fresh or thawed)

⅓ cup grated Parmesan cheese, plus extra for finishing

Salt and freshly ground black pepper

1 teaspoon crushed red-pepper flakes (optional)

⅓ cup chopped roasted almonds

Directions

1. Bring a large pot of salted water to a boil over medium-high heat. Add the orecchiette and cook according to the package instructions (about 7 to 9 minutes).

2. While the pasta cooks, heat the butter and oil in a large sauté pan over medium heat. Add the spinach in batches, cooking until wilted, 3 to 4 minutes. Add the garlic and peas, and sauté for 1 to 2 minutes more.

3. Drain the pasta, reserving 1 cup of the pasta cooking water. Add the pasta and the reserved pasta water to the sauté pan and toss well to combine. Add the Parmesan and stir until the mixture is creamy, 1 to 2 minutes more.

4. Season the pasta with salt and pepper (and red-pepper flakes, if using). Garnish with almonds and Parmesan cheese. Serve immediately.

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