Eats Eats Recipes Cuisine Italian Linguine with Baby Spinach, Olive Oil, Feta and Chili Peppers 
Linguine with Baby Spinach, Olive Oil, Feta and Chili Peppers
Description
Vancouver food guru Lesley Stowe, who devotes much of her life these days to manufacturing and distributing her beyond-delicious Raincoast Crisps (www.lesleystowe.com ) shares a favourite recipe: It’s an “easy mid-week dinner, or leisurely weekend lunch that’s healthy, sexy and spicy.” Everything you want, says Lesley, in a quick-and-easy pasta dish. This dish screams for a Pinot Grigio from Alto Adige. Say that ten times fast.
Ingredients
1 pound of good-quality dried linguine
1/4 cup extra virgin olive oil
2 garlic cloves, slivered
1 red or sweet onion, sliced lengthwise
1/2 tsp chili pepper flakes
1 lb baby spinach leaves washed and dried
1 tbsp pine nuts, toasted
1/2 cup crumbled sheep’s-milk feta
sea salt & freshly ground black pepper
Methods/steps
Preheat oven to 200˚F or your lowest setting to heat pasta bowls or plates. Bring at least 4 litres of water to boil with 2 tsp of salt.
Meanwhile heat the olive oil in a heavy sauté pan. Cook the onion and garlic over medium-low heat until soft and slightly golden 5 to 7 minutes.
Add the chili pepper flakes and cook for another minute. Add the spinach and pine nuts. Toss the spinach until it starts to wilt.
Drain the pasta and add to the spinach mixture. Toss in feta and season with salt and pepper to taste.
Serve in warm pasta bowls or plates. If you cannot find sheep’s-milk feta, substitute cow or goat’s feta or use parmesan. If you cannot get pine nuts, substitute slivered almonds.
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