Pasta Peasant

• 1/2 pound pasta, like cappellini or spaghetti rigate
• 8-16 ounces fresh baby spinach (I prefer the larger amount)
• 1/4-1/2 cups good quality extra virgin olive oil
• 2 to 3 pinches or more red pepper flakes
• 2 cups protein of your choice like cooked shrimp, leftover chicken or flank steak, chopped (optional)
• 1 cup walnuts, chopped and toasted
• 8 ounces sheep's milk feta, crumbled

1. Boil the pasta according to package directions, making sure to salt the water.
2. Meanwhile, set the spinach in the colander you will be using to drain the pasta.
3. Cube or crumble the feta, and set aside.
4. Toast the chopped walnuts in a heavy-bottomed sauce pan over medium heat, stirring constantly, until fragrant. Set aside.
5. When the pasta is cooked al dente, pour it into the colander to drain, using the heat of the cooking water to wilt the spinach. Drain well.
6. Pour the pasta and the spinach into a large serving bowl and immediately douse with the olive oil, stirring to evenly coat.
7. Toss in the feta, walnuts, and chicken (if using), as well as the red pepper flakes. Toss to combine.
8. Serve hot, or at room temperature. Pass with extra red pepper flakes.
9. For the best flavor, let refrigerated leftovers come to room temperature rather than reheating them in the microwave.

pasta, baby spinach, extra virgin olive oil, red pepper, protein of your choice, walnuts, milk

Taken from food52.com/recipes/31114-pasta-peasant (may not work)