Acini Di Pepe With Spinach and Feta

Submitted by chia2160

"i adapted this from a recipe in gourmet. this is pure comfort food to me."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1⁄2 lb acini di pepe pasta, cooked
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves, chopped
• 1 pinch red pepper flakes
• 3 scallions, chopped
• 10 ounces spinach leaves, chopped
• 1⁄2 cup crumbled feta
• salt, pepper to taste

directions

1. cook acini di pepe according to package directions, drain, and keep warm.
2. heat oil and butter in a skillet.
3. add garlic pepper flakes and scallions, and cook 2 minutes.
4. add spinach and cook until wilted, 2 minutes or so.
5. add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
6. serve.

Reviews

[Alison N.]

This was excellent! I was looking for a recipe for using up some acini de pepe and happened to have most of the ingredients on hand. I didn't have the scallions but it still turned out excellent!

 

[BillieJoeUtah]

I added in one finely chopped Roma tomato, and it was so delicious!

 

[MarraMamba]

I was confused at how spinach could be a comfort food :) but omg this is wonderful and very much a comfort food. A grown up mac and cheese with some spinach for color. Delicious, feeling the effects of a cold on a snowy afternoon and am enjoying every bite Never used ancini de pepe and thought i would be using orzo instead but found it at the supermarket. Wonderful pasta.

 

[Muffin Goddess]

This recipe caught my eye in Gourmet, and I finally got around to making it (pretty much anything with spinach and feta attracts my attention). Okay, be warned, this might be a long review! I doubled the recipe and made it with half orzo, half acini-de-pepe (what I had available), which gave it a nice little texture difference. I used very little pepper flakes, since my parents and gram panic when they see the spicy stuff come out of the spice cabinet. I used the sundried tomato and basil flavored feta crumbles, plus a small chunk of domestic feta for the cheese. I added a little bit (approx. 1/4 tsp. ea) of oregano and basil to the scallion mixture. At this point, I finished assembling everything and did a taste test. It had a really good base flavor, but I found it surprisingly bland (I had added quite a bit of feta, so I thought it would come out saltier, but it must have melted into the pasta or something). I then proceeded to soak, chop, and add about 10 sundried tomato halves to the mix. If I had them available at the time, I would've added some chopped kalamata olives as well (just because I think it would taste good)- next time, I guess. I actually thought that it tasted better cold the next day (I liked it the first day too, I just think that it was better once the flavors developed further). With the tweakings, it was an easy five stars (the base recipe earned 4 because my family likes stuff a little more salty). I'll definitely be making this again. Thanks for posting this so I don't have to worry about losing that issue of Gourmet! :)

 

[jovigirl]

OK... my first review has disappeared. So... let me post again that it was wonderful! I didn't have the acini de pepe (store doesn't have any here) so I used orzo (you can see in the picture). It was very tasty! But I will next time use less pasta. Very good!!