Cavatappi With Spinach, Beans, And Asiago Cheese

• 8 cups coarsely chopped spinach leaves
• 4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
• 1/2 cup (2 ounces) shredded Asiago cheese
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (19-ounce) can cannellini beans or other white beans, drained
• 2 garlic cloves, crushed
• Cracked black pepper (optional)

1. Combine first 8 ingredients in a large bowl; toss well. Sprinkle with cracked black pepper, if desired.
2. Wine note: With the simple, fresh flavors of this cavatappi dish, look for a light, refreshing Italian pinot grigio that also has northern Italian heritage. Bollini Pinot Grigio Trentino 2005 ($15) has flavors of white peach and nectarine. The juicy, refreshing quality is perfect against the dry texture of the beans and the slightly bitter spinach, while the rather full body matches the olive oil's fruity richness. --Jeffery Lindenmuth

spinach leaves, cavatappi, cheese, olive oil, salt, freshly ground black pepper, cannellini beans, garlic, black pepper

Taken from www.myrecipes.com/recipe/cavatappi-with-spinach-beans-asiago-cheese-0 (may not work)