Cheese and Pepper pasta with Spinach and White Beans

Rachel Ray

• 1 lb spaghetti
• 3 tablespoons butter, cut into small pieces
• 5 tablespoons extra virgin olive oil
• 2 teaspoons coarse black pepper
• 1 cup grated pecorino romano cheese
• 1 (10 ounce) box frozen chopped spinach
• 3 -4 garlic cloves, chopped
• 1 (14 ounce) can cannellini beans, rinsed and drained
• 1/4 teaspoon freshly grated nutmeg

Directions:

1. 1
   Bring a large pot of water to a boil for the pasta and salt it; add pasta and cook al dente; **you will use a ladle of the cooking water for the sauce right before you drain the pasta.
2. 2
   Place a large skillet over low heat with the butter, 1 tablespoon of olive oil, and pepper; let it hang out until the pasta is done.
3. 3
   When the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture.
4. 4
   Drain pasta and toss it in the pan with the sauce; turn off the heat; add in the cheese in small handfuls, then toss the pasta with tongs, until all the cheese is incorporated into the creamy sauce.
5. 5
   Add another ladle of cooking water if needed, then season the pasta to taste with salt and drizzle with 2 tablespoons of olive oil.
6. 6
   While the pasta works, defrost the spinach in the microwave for 6 minutes on high; place the spinach in a clean kitchen towel and wring the water out.
7. 7
   Heat a small skillet over medium heat; add the remaining 2 tablespoons olive oil, then the garlic.
8. 8
   Cook garlic for 2 minutes, then add in the beans; add the spinach to the beans, breaking it up as you drop it into the pan.
9. 9
   Season with nutmeg, salt, and pepper; serve the spinach and beans alongside the hot pasta.

Read more: http://www.food.com/recipe/cacio-e-pepe-and-spinach-with-white-beans-212807#ixzz1te3CgHqJ