RECIPE ALERT - Lanieo's Pasta

We all know what spaghetti is, but do you know what acini di pepe is? For comparisons sake, spaghetti is classified as a #9 pasta. Acini di pepe, on the other hand, is a #78 pasta. Aptly named after the Italian word for "peppercorns," this bite-sized pasta plays very well with any sauce or vegetable you throw at it. It's one of the few pastas that I probably wouldn't attempt to make at home just because it would take so. damn. long.

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Lanieo's Pasta

STATS
Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 30 minutes  

INGREDIENTS
1 package uncooked acini di pepe
1/2 cup olive oil
2 T butter
1 T garlic (minced)
1 T dried basil
1 T crushed red pepper flakes
1 cup pine nuts
1 (10 oz) bag baby spinach (chopped)
1 (16 oz) package portabella mushrooms (chopped)
2-3 tomatoes (chopped)
Balsamic vinegar (garnish)
Feta cheese (garnish)
Salt and pepper to taste  

DIRECTIONS 

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked acini di pepe works best for this dish.) Drain, transfer to a mixing bowl, and set aside. 
2. Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned/toasted. 
3. Add mushrooms to skillet and saute. 
4. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted. 
5. Toss spinach mixture with pasta, mix in chopped tomatoes and serve. Garnish with crumbled feta and balsamic vinegar. 

NOTES

1. Make a double-recipe of this stuff because it keeps really well and is great for left-overs.
2. Garnish liberally with balsamic vinegar when serving - very tasty!