Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 6
Ingredients
1 lb. fusilli, or other similar pasta
1/2 cup olive oil
1 lb. fresh or frozen green peas, steamed until tender
1 lb. spinachraw, 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
Instructions
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. 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. 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. 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. Chef's Notes: This dish is the marriage of three wonderful flavors: the salty chunks of olive, the delicate taste of sweet pea, the finish of sharp pecorino. Pecorino is a sheep's milk cheese, not as creamy and sweet as Parmesan, but saltier and more masculine. This recipe is typical of southern Italy - strong flavors but intriguing in the mouth, especially if you match it to a nice robust wine.
