16ouncescanned baby butter beansrinsed and drained
2cupsfresh baby spinach
16ouncesorecchiette
½cupfreshly grated Parmesan cheese
½cupreserved pasta water
½teaspoongrated nutmeg
Coarse kosher salt and freshly ground black pepper
Instructions
Bring a large pot of water to a boil. Cook orecchiette according to package directions. Reserve ½ cup of the pasta water at the end of cooking. Drain the pasta and set aside.
In a large skillet, heat olive oil over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until the garlic is fragrant and just beginning to turn golden, about 1 minute.
Add the butter beans and spinach and continue to cook, stirring, until the spinach is wilted, about 1 more minute.
Add the cooked pasta to the pan along with ¼ cup of the reserved pasta water and cook, stirring, for two minutes.
Add the parmesan to the pan. Season with nutmeg, salt and pepper to taste, and allow to cook, stirring occasionally, until the pasta is crispy and browned on the edges, about 8 minutes more.
Serve with an extra sprinkling of crushed red pepper flakes and nutmeg if desired. This is delicious served warm or at room temperature.