CAPELLINI WITH SPINACH AND PINE NUTS

12 ounces capellini or angel hair pasta, uncooked
1 cup pine nuts
1/2 cup extra-virgin olive oil
4 large garlic cloves, minced
1/4 teaspoon hot chili flakes
18 ounces spinach leaves, washed, trimmed and coarsely
chopped
4 tablespoons (1/2 stick) butter, at room temperature
1/2 cup grated parmesan cheese
salt and pepper (to taste)

Cook pasta according to package directions.

Meanwhile, in a wok or a large skillet, saute pine nuts until golden. Remove and set aside.

In the same pan, heat olive oil and saute garlic and pepper flakes for 1 minute. Do not overcook or it will stick together.

Drain pasta. Put in a bowl; add butter, spinach mixture, parmesan cheese, pine nuts, and salt and pepper to taste. Toss well and serve immediately.

Makes 6 servings
Source: Safeway Select, March/April 2001