Recipe: Spinach, Feta and Radish Linguine
500g spinach leaves
Coarse salt and ground peppe
400g linguine or other long pasta
¼ cup unsalted butter
2 garlic cloves, divided, thinly sliced
1 cup feta, crumbled
1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped
Extra virgin olive oil, as required
1 In a large pan of boiling salted water, cook the pasta according to the package instructions. Reserve 1 cup of pasta water in a bowl and set aside.
2 Drain the remaining water and return the pasta to the saucepan. Add the pasta water and 2 tablespoons of butter and toss until the butter has melted. Set aside but keep warm.
3 Heat 2 tablespoons of olive oil in a large frying pan set over a medium high heat. Add a clove of garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
4 Add the spinach to the pan, pressing it down if necessary. Using two large spoons or spatulas, lift the spinach to turn and coat it all in the oil and garlic. Repeat a few times before covering and allowing to cook, undisturbed, for 1 minute.
5 Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
6 The spinach should now be wilted. Drain any excess moisture from the pan. Add a little more olive oil and sprinkle with salt to taste. Set aside.
7 Melt 1 tablespoon of butter in a large frying pan set over a medium-high heat. Add the remaining clove of garlic and radishes and cook, stirring occasionally, until the radishes are crisp-tender, about 3 minutes.
8 Add the spinach and radishes to the pasta and toss to combine. Add the feta and gently mix through before serving.