Fusilli with Olives, Peas and Pecorino

[Guest guest]

Fusilli with Olives, Peas and Pecorino

 

1 lb. fusilli, or other similar pasta

1/2 cup olive oil

1 lb. fresh or frozen green peas, steamed until tender

1 lb. spinach, steamed and chopped to equal 1/2 cup

2 whole garlic cloves, peeled

1/2 tsp. red pepper flakes, optional

1/4 cup dry white wine

5 fresh basil leaves, finely chopped

1/2 cup imported black olives, chopped

1/2 cup pecorino cheese, grated

salt and pepper, to taste

 

1. In a large pot of boiling salted water, cook the fusilli until just al

dente. Drain and toss with 1 tablespoon of the olive oil to keep the pasta from

sticking. Set aside in a large casserole or other large container to cool.

2. In a food processor, combine half of the peas and half of the spinach with 5

tablespoons of the olive oil. Puree until smooth. Salt and pepper to taste, and

set aside.

3. In a large skillet over medium heat, brown the garlic with the remaining

olive oil. Discard the garlic. Add the chili flakes and sauté. Add the wine and

cooked until almost all the liquid has evaporated. Add the remaining peas,

spinach, and basil. 4. Sauté another minute. Season to taste and set aside to

cool.

In a large bowl, combine the pasta, sautéed vegetables, olives, three-fourths

of the pureed vegetables, pecorino cheese, and toss well. Add more vegetable

puree if needed. Serve within 3-4 hours at room temperature. Serves 6.

 

 

 

Never miss a thing. Make your homepage.