½ lb. angel hair pasta
¼ c. extra virgin olive oil, divided
2 cloves garlic, minced
¼ t. dried chili flakes
Zest of 1/2 lemon
2 T. freshly squeezed lemon juice
1 bag baby spinach, chopped, rough cut, or left as is
1 t. kosher salt
¼ t. freshly ground black pepper
½ c. Melissa’s Green Hatch Pecans, rough chopped
¼ c. freshly grated Parmesan
Cook pasta according to package direction; drain, reserving one cup pasta water.
While the pasta is cooking, heat 2 tablespoons olive oil over medium high heat in a 9-inch sauté pan. Add garlic and pepper flakes and stir for 30 seconds until fragrant. Add spinach and lemon zest, and cook for two minutes until spinach is wilted. Add the pasta, remaining 2 tablespoons olive oil, lemon juice, basil, salt, and pepper. Toss until coated. While tossing, pour in reserved pasta water, a little at a time, until a creamy texture is achieved.
Add pecans and Parmesan, and toss one more time before dividing among plates. Garnish with a few additional pecans and gratings of cheese.
Makes two main dish portions or four starter or side dish portions.