- 2 heads of garlic
- 1 1/2 cups J. Olive Co. Garlic olive oil
- 1 lb dry pasta of choice
- salt and black pepper
- 2 cups green beans ends trimmed off and cut in half
- 1 1/2 cup peas thawed if frozen
- 1/2 tsp red pepper flakes more or less to taste
- 4 cups baby spinach
- 3/4 cup parmesan cheese grated finely
- Suggested Toppings: toasted breadcrumbs
Preheat your oven to 375 degrees F. Cut the tops off of the garlic heads, exposing the garlic underneath. Place the garlic heads in two mold of a muffin tin, exposed garlic facing up. Cover with foil and place in the oven. Roast the garlic for 25 minutes. Remove from heat and let cool for 10-15 minutes. Once cool enough to handle, release the cloves from the head by pressing firmly on the bottom. Place the garlic cloves in a medium saucepan.
To the saucepan, also add the olive oil. Heat over medium heat for about 5 minutes or until the mixture just begins to bubble. Remove from heat and let cool completely at room temperature. Strain the oil through a mesh strainer and into a glass container. Cover and refrigerate the oil.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook per manufacturer’s instructions until cooked to al dente. Remove from heat and drain. Set aside.
While the pasta is cooking, prepare your veggies. To a large sauté pan, heat 3 tablespoons of the infused olive oil over medium heat. Add the green beans and peas. Season with salt and black pepper and cook until tender, about 3-4 minutes. Sprinkle in the red pepper flakes. Add the spinach, and continue to cook until the spinach has wilted. Remove from heat.
Add the pasta, 1/2 cup of parmesan cheese and 1/4 cup of the infused olive oil to the pan with the veggies. Toss to coat fully and melt the cheese.
Serve the pasta topped with toasted breadcrumbs and additional parmesan cheese.
Recipe modified of The Pinehurst Olive Oil Co.