This is a recipe that lends itself to interpretation—and always turns out tasty.
Pasta with Garlicky Spinach, Cannelloni Beans, and Pine Nuts
Yield: 4 servings
16 ounces rigatoni or rotini (or other short pasta)
4 tablespoons unsalted Kerrygold butter
4 tablespoons extra virgin olive oil
1/2 cup pine nuts (or salted pistachios or almonds)
6 large garlic cloves, chopped (or more)
Large pinch red pepper flakes
4 tablespoons capers
16 ounces spinach, stems trimmed (or frozen chopped spinach)
1 15.5-ounce can cannellini beans, with liquid
To finish: olive oil, grated Parmesan, chunky sea salt
Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
While the pasta water is coming to a boil, melt butter and add olive oil in a large skillet over high heat. Add pine nuts, garlic, red pepper flakes, and capers, and cook—stirring—about 1 minute.
Add spinach to skillet (if using frozen spinach, thaw in a microwave for a few minutes, first), season with salt, toss and cook until wilted. Add beans and the liquid in the can, and toss.
Use a slotted spoon to transfer pasta to skillet along with 1/4 cup pasta water. Season with salt and pepper and cook over medium-high heat for a minute or so. Taste for salt. Portion into bowls, drizzle a tablespoon of olive oil in each bowl, and top with Parmesan, a grind or two of black pepper, and a sprinkle of chunky sea salt.