- 2 heads of garlic
- 1 1/2 cups Tuscan Herb olive oil
- 1 pound dry pasta of choice I used linguine
- salt and black pepper
- 2 cups green beans ends trimmed off and cut in half
- 1 1/2 cup peas thawed if frozen
- 1/2 teaspoon red pepper flakes more or less to taste
- 4 cups baby spinach
- 3/4 cup parmesan cheese grated finely
- Preheat your oven to 375 degrees F. Cut the tops off of the garlic heads, exposing the garlic underneath. Place the garlic heads in two mold of a muffin tin, exposed garlic facing up. Cover with foil and place in the oven.
- Roast the garlic for 25 minutes. Remove from heat and let cool for 10-15 minutes. Once cool enough to handle, release the cloves from the head by pressing firmly on the bottom. Place the garlic cloves in a medium saucepan.
- To the saucepan, also add the olive oil. Heat over medium heat for about 5 minutes or until the mixture just begins to bubble. Remove from heat and let cool completely at room temperature. Strain the oil through a mesh strainer and into a glass container. Cover and refrigerate the oil.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook per manufacturer’s instructions until cooked to al dente. Remove from heat and drain. Set aside.
- While the pasta is cooking, prepare your veggies. To a large sauté pan, heat 3 tablespoons of the infused olive oil over medium heat. Add the green beans and peas. Season with salt and black pepper and cook until tender, about 3-4 minutes. Sprinkle in the red pepper flakes. Add the spinach and continue to cook until the spinach has wilted. Remove from heat.
- Add the pasta, 1/2 cup of parmesan cheese and 1/4 cup of the infused olive oil to the pan with the veggies. Toss to coat fully and melt the cheese.
- Serve the pasta topped with toasted breadcrumbs, fresh dill and additional parmesan cheese.