Stovetop Fusilli with Spinach, Peas, and Gruyere
Author's note:
Similar to the basic Mac and cheese on the facing page, the peas, spinach, and a touch of Garam Masala give this a more sophisticated flavor without much additional effort. This is the kind of thing to make after a particularly exhausting day when you’re craving a comforting, vegetable-loaded, and cheesy one-pot dinner that comes together in minutes. It also makes a terrific side dish to grilled steak or roasted chicken. Feel free to play with the cheese and seasonings here. Any firm grating cheese — cheddar, gouda, a young pecorino — can be substituted from the Gruyere, and Chile powder, nutmeg, or cumin will work in place of the garam masala.
My note:
I have actually made this yet. Will update!
8 oz regular or whole-wheat fusilli
3/4 cup fresh or frozen peas
1/4 cup heavy cream
4.5 oz gruyere cheese, grated (just over 1 cup)
5 oz baby spinach, coarsely chopped
Pinch of garam masala
Pepper to taste
1. Bring a large pot of heavily salted water to a boil. Add the fusilli and cook until it is al dente, about 1 minute less than the package directions. If using fresh peas, stir them in 3 minutes before the pasta is done, if using frozen peas, 1 minute will suffice. Drain.
2. Return the empty pot to medium-high heat. Add the heavy cream and cook until it is thick, bubbling, and reduced by half, 2-3 minutes.
3. Stir in the cheese, whisking until it has melted. Then stir in the baby spinach until wilted. Add the pasta and peas to the mixture. Season with a little salt, the garam masala, and black pepper to taste.
Similar to the basic Mac and cheese on the facing page, the peas, spinach, and a touch of Garam Masala give this a more sophisticated flavor without much additional effort. This is the kind of thing to make after a particularly exhausting day when you’re craving a comforting, vegetable-loaded, and cheesy one-pot dinner that comes together in minutes. It also makes a terrific side dish to grilled steak or roasted chicken. Feel free to play with the cheese and seasonings here. Any firm grating cheese — cheddar, gouda, a young pecorino — can be substituted from the Gruyere, and Chile powder, nutmeg, or cumin will work in place of the garam masala.
My note:
I have actually made this yet. Will update!
8 oz regular or whole-wheat fusilli
3/4 cup fresh or frozen peas
1/4 cup heavy cream
4.5 oz gruyere cheese, grated (just over 1 cup)
5 oz baby spinach, coarsely chopped
Pinch of garam masala
Pepper to taste
1. Bring a large pot of heavily salted water to a boil. Add the fusilli and cook until it is al dente, about 1 minute less than the package directions. If using fresh peas, stir them in 3 minutes before the pasta is done, if using frozen peas, 1 minute will suffice. Drain.
2. Return the empty pot to medium-high heat. Add the heavy cream and cook until it is thick, bubbling, and reduced by half, 2-3 minutes.
3. Stir in the cheese, whisking until it has melted. Then stir in the baby spinach until wilted. Add the pasta and peas to the mixture. Season with a little salt, the garam masala, and black pepper to taste.
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