Spanakopita Pasta

Spanakopita Pasta

Spinach, lemon, and feta swirl into this fast and easy creamy pasta.

Ingredients :

• 4 scallions, sliced (about 1 1/4 cups)
• 1/2 cup panko
• 1/4 teaspoon kosher salt
• 1/4 cup, plus 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon grated lemon zest
• 1 (12-ounce) package tagliatelle pasta
• 1 (10-ounce) package fresh baby spinach
• 5 large garlic cloves, finely chopped (about 2 tablespoons)
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon grated nutmeg
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• 1 cup chicken stock
• 1 cup heavy cream
• 1 cup frozen sweet peas
• 1/4 cup chopped fresh dill
• 1 tablespoon fresh lemon juice

Directions

1. Bring a large pot of salted water to a boil over high.
2. While water comes to a boil, slice scallions, separating the white, pale green, and dark green parts of scallions; set aside.
3. Heat panko, salt, and 1 1/2 tablespoons oil in a small skillet over low. Cook, stirring constantly, until panko is toasted and golden brown, about 4 minutes. Transfer panko mixture to a small bowl; stir in lemon zest. Set aside until ready to use.
4. Add pasta to boiling water, and cook according to package directions for al dente, stirring in spinach by the handful during final 1 minute of cooking time. Drain pasta and spinach, reserving 1/2 cup cooking water.
5. Heat remaining 1/4 cup oil in a large Dutch oven over medium. Add white and pale green scallions and garlic; cook, stirring often, until softened, about 3 minutes. Add crushed red pepper and nutmeg; cook, stirring constantly, until fragrant, about 15 seconds.
6. Add feta, chicken stock, and cream to Dutch oven, and bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly thickened and sauce lightly coats the back of a spoon, about 2 minutes. Add pasta-spinach mixture and peas; cook, stirring constantly, until sauce coats pasta, 1 to 2 minutes. Remove from heat, and stir in dark green scallion parts, dill, and lemon juice. Add reserved pasta water, 2 tablespoons at a time, if needed to thin sauce to desired consistency.
7. Divide pasta evenly among 4 bowls, and sprinkle evenly with reserved panko mixture.