Rotini with Slow-Roasted Tomatoes, Spinach & Feta
FarmPlate Aug 19, 2012 Recipes 0 comments
from the FarmPlate Kitchen
1 pound rotini or other sturdy pasta shape
2 tablespoons chopped unsalted pistachios
2 tablespoons olive oil
2 scallions, thinly sliced
12 ounces baby spinach leaves
About 1 cup slow-roasted cherry tomatoes
Salt and black pepper
4 ounces feta, crumbled
A handful of Italian parsley leaves, chopped
Cook the pasta in a large pot of boiling salted water. While the pasta is cooking, heat a skillet over medium heat. Toast the pistachios in the hot dry skillet for a minute or two—no longer. Remove from the pan.
Heat the oil in the skillet and cook the scallions until soft, about two minutes. Add the spinach and cook just to wilt. Add the tomatoes and heat through. Season with salt and pepper.
When the pasta is al dente, drain it then toss with the spinach mixture. Add the feta, parsley and toasted nuts then toss gently.
Serves 4 to 6