Green, green pasta

This is the time of year when I crave green vegetables by the bushel-full.  Kale, broccoli, swiss chard, green beans, spinach – it all sounds good to me.  So when Chlöe asked for Spinach Balls as I was headed to the grocery store this week, this is what came…

Green, Green Pasta

Spinach Balls

They do well if frozen, but do not defrost in the microwave, but rather bring to room temperature or heat in the oven or toaster oven.   Add to Marinara Sauce or cool and refrigerate or freeze.  Makes approximately 48 spinach balls

Spinach Balls:
1/2 cup (1 stick) unsalted butter, (4 T. for spinach balls, 2 T. for green beans, 2 T. to toss with pasta)
1 cup minced onions
2, 16 oz. packages frozen chopped spinach, defrosted
1 cup freshly grated Parmesan cheese
2 eggs
2 cups bread crumbs
1 teaspoon kosher salt
several grinds of fresh black pepper

Green Beans:
2 tablespoons unsalted butter
10 ounces green beans, stem ends removed and cut into thirds
1/2 teaspoon kosher salt
several grinds of fresh black pepper

1 pound spinach fettuccine
1 1/2 cups grated Parmesan cheese

Spinach Balls:
Preheat oven to 350°.  In a medium saucepan, melt butter over medium-high heat.  Add the onions and sauté until translucent, about 5 minutes.  Remove from heat and add the rest of the ingredients.  With a small melon baller, form the dough into 1-inch balls and place on a baking sheet.  Bake for 30 minutes.

Green Beans:
In the skillet that you cooked the onions, melt 2 tablespoons of butter and add the green beans, salt and pepper.  Sauté on high heat for 3 to 4 minutes or until the beans begin to brown on the outside, but are still crunchy on the inside.  Remove from heat and set aside until the pasta is done.

Cook the pasta to package instructions in a medium stockpot filled with boiling, salted water.  Stir well when you first add the pasta to the water to prevent the noodles from sticking to each other.  When the noodles still have a insy, tiny dot of white in the center when you cut one in half, they are done.  Drain and transfer to a large serving bowl or platter.  Toss with 2 tablespoons butter and half of the Parmesan.  Top with the green beans and then the spinach balls.  Serve with the other half of the Parmesan as an additional topping.

Serves 6-8