Cavatappi With Spinach, Beans, and Asiago Cheese

For a simple dish, this contains many healthful ingredients, plus the flavors are complex. If you toss the spinach and Asiago cheese while the pasta is still warm, the spinach will wilt and the cheese will soften. When this happens, the flavors blend and become more pungent. This is peasant food at its best.

• Ready In: 30 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 8  cups  coarsely chopped  spinach leaves
• 4  cups  hot cooked cavatappi pasta (about 6 ounces uncooked spiral-shaped pasta)
• 2  tablespoons olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (19 ounce) can cannellini beans or 1 (19 ounce) can  other white beans, drained
• 2  garlic cloves, crushed
• 1⁄2 cup  shredded asiago cheese
•  fresh ground black pepper (optional)

Directions

1. Combine all ingredients in a large bowl; toss well. Sprinkle with fresh ground black pepper, if desired.