Recipes for the Web

Barrington Software Incorporated

FUSILLI WITH OLIVES, PEAS AND PECORINO

NYT 04/11/01

Adapted from "The Valentino Cookbook"

Time: 40 minutes

1 cup fresh peas (about 1 pound peas, shelled)

1 pound fresh baby spinach

Salt

1 pound fusilli

1/2 cup extra virgin olive oil

Freshly ground black pepper

2 cloves garlic, crushed

Crushed dried red chilis, to taste, optional

1/4 cup dry white wine

5 fresh basil leaves, finely chopped

1/2 cup oil-cured black olives, pitted and chopped

1/2 cup aged imported pecorino, grated.

1. Place peas in steamer basket and steam about 10 minutes, until tender. Rinse under cold

water, drain and set aside. Steam spinach, squeeze out excess moisture and chop fine.

2. Bring large pot salted water to boil for fusilli. Cook fusilli until al dente, about 7 minutes. Drain,

toss with 1 tablespoon olive oil and set aside.

3. Place half the peas, half the spinach and 5 tablespoons olive oil in food processor and puree.

Season with salt and pepper. Set aside.

4. Heat remaining 2 tablespoons olive oil in large skillet. Lightly brown garlic, remove and discard.

Add chili flakes and when sizzling add wine. Allow to evaporate, then add remaining peas and

spinach and the basil. Sauté 1 minute. Season with salt and pepper and remove from heat.

5. Add fusilli to skillet. Toss. Add pureed vegetables and olives. Reheat briefly and serve at once,

dusted with cheese. Alternatively, the pasta can be served at room temperature. Place in large

bowl. Toss with olives, pureed vegetables, sautéed vegetables and cheese. Season to taste and

serve.

Yield: 6 to 8 servings.