Tuesday, May 1, 2012

Cheese and Pepper pasta with Spinach and White Beans

Rachel Ray


  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

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