Adapted from “Rice Pasta Couscous,” by Jeff Koehler (Chronicle). The original recipe calls for homemade pasta, but store-bought fresh pasta works beautifully.
Ingredients
- 12 ounces fresh spinach pasta
- Salt
- 1/4 cup pine nuts
- 2 tablespoons butter, cut into pieces
- 1 1/2 ounces freshly grated Parmigiano-Reggiano
- Freshly ground black pepper
Directions
In a pasta pot, bring 4 quarts of water to a boil and add 4 teaspoons of salt. When the water returns to a rolling boil, add the pasta. Cook, stirring from time to time to keep the pasta from clumping together, until al dente, 2 to 5 minutes, depending on the thickness of the pasta. Drain but do not rinse, shaking off any water that clings to the pasta.
Meanwhile, in a small saute pan or skillet over low heat, dry-roast the pine nuts until golden and fragrant, 6 to 8 minutes. Remove from the heat.
Divide the pasta among four warm bowls. Divide the butter and about 1 ounce of the cheese among them. Season with salt and pepper and toss to blend. Scatter the pine nuts over the top. Serve with the remaining cheese on the side.
