Pasta Peasant

1. 1

   Boil the pasta according to package directions, making sure to salt the water.

2. 2

   Meanwhile, set the spinach in the colander you will be using to drain the pasta.

3. 3

   Cube or crumble the feta, and set aside.

4. 4

   Toast the chopped walnuts in a heavy-bottomed sauce pan over medium heat, stirring constantly, until fragrant. Set aside.

5. 5

   When the pasta is cooked al dente, pour it into the colander to drain, using the heat of the cooking water to wilt the spinach. Drain well.

6. 6

   Pour the pasta and the spinach into a large serving bowl and immediately douse with the olive oil, stirring to evenly coat.

7. 7

   Toss in the feta, walnuts, and chicken (if using), as well as the red pepper flakes. Toss to combine.

8. 8

   Serve hot, or at room temperature. Pass with extra red pepper flakes.

9. 9

   For the best flavor, let refrigerated leftovers come to room temperature rather than reheating them in the microwave.

* Per serving · 4 servings · Values may vary.

No additional tips available.