Local Spinach Pasta With Garlic & Basil
2 servings (nests) of Grist Spinach Tagliatelle
4 Tbsp DLM Extra-Virgin Olive Oil
1 cup chopped fresh basil, divided
3 garlic cloves, minced
Pinch of dried chili flakes
1 cup hot pasta water, reserved
1-2 Tbsp lemon juice to taste
1/2 cup Pecorino Romano cheese, grated
Cook tagliatelle in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta water. Return pasta to same pot. Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add 1/2 cup basil, garlic, and dried chili flakes; stir 1 minute. Start out by adding 1/2 cup reserved hot pasta water and boil until slightly reduced, about 3 minutes. Add the cooked tagliatelle, remaining 1/2 cup basil, lemon juice, and cheese, tossing over medium heat until sauce coats pasta. Add additional reserved pasta water if dry. Season with salt and pepper to taste. Excellent on its own or serve with grilled chicken or shrimp.
Add our recipe for Easy Caprese Salad for a complete meal!
Pairs Well With:
- Feudo Zirtari Nero d’Avola Syrah
Deep ruby red in color, perfumes of fresh red fruits, and a delciate but appealing spiciness.
- Feudo Zirtari Inzolia Chardonnay
A wonderful match for many types of foods thanks to its complex and varied range of aromas and flavors.