Acini Di Pepe With Spinach and Feta

Acini di pepe, the Italian term for "peppercorns," also refers to tiny pearls of pasta. This dish goes well with lamb chops or grilled chicken.

• Ready In: 20 mins
• Serves: 6
• Yields: 6 side dish portions

Ingredients

• 1⁄2 lb acini di pepe pasta (1 1/4 cups) or 1⁄2 lb orzo pasta (1 1/4 cups)
• 2  tablespoons olive oil
• 2  tablespoons unsalted butter
• 3  garlic cloves, minced (1 tablespoon)
• 1⁄4 teaspoon hot red pepper flakes
• 3  scallions, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1⁄2 cup  crumbled french feta (3 ounces)
•  lemon wedge, as an accompaniment

Directions

1. Cook pasta in a 4- to 6- quart pot of boiling salted water, uncovered, stirring occasionally, until al dente, then drain well in a coarse-mesh sieve.
2. Transfer to a bowl and keep warm, covered.
3. Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic, red pepper flakes, and scallions, stirring occasionally, until garlic is golden, about 2 minutes.
4. Add spinach and cook, stirring, until heated through, about 4 minutes.
5. Toss pasta with spinach mixture and feta until combined.
6. Season with salt and pepper.