Prep 5 mins
Cook 20 mins
i adapted this from a recipe in gourmet. this is pure comfort food to me.
- 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
- cook acini di pepe according to package directions, drain, and keep warm.
- heat oil and butter in a skillet.
- add garlic pepper flakes and scallions, and cook 2 minutes.
- add spinach and cook until wilted, 2 minutes or so.
- add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
I added in one finely chopped Roma tomato, and it was so delicious!
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.
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! :)