Pasta, Snap Peas, Basil and Spinach

Serves 4

Kosher salt and ground black pepper

12 oz (340g) Short pasta (gemelli, shells, etc.)

3 garlic cloves, halved

8 oz (250g) snap peas, halved

10 oz (280g) spinach

½ cup fresh basil leaves, coarsely chopped (use 2 tbsp basil pesto in winter)

1/3 cup heavy cream

3 oz (80g) Parmigiana Reggiano or Pecorino Romano cheese, grated

1. In a large pot of boiling, salted water, cook pasta and garlic one minute less than package directions.
2. Add snap peas and cook 30 seconds.
3. Add spinach and basil and stir once to wilt.
4. Reserve ½ cup pasta water and drain.
5. Add cream to pot and heat over medium-high until it bubbles. Return pasta mixture to pot and add ¼ cup pasta water to make a light sauce, about 2 minutes.
6. Stir in cheese. If necessary, add a small amount of pasta water to correct the sauce.

Source: Everyday Food, May 2012

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