Green Angel Hair with Garlic Butter

Ingredients

• 1 stick butter
• kosher salt
• 1 head garlic
• 1 lb angel hair
• 5 oz baby spinach
• black pepper
• cayenne
• parmesan or romano

Preparation

Halve the garlic crosswise (as though prepping for roasted garlic, but through the middle of the head rather than near the top). Heat the oven to 375.

Cut the butter into a few pieces and arrange them in a small baking dish, and sprinkle with 1/2 t salt. Put the garlic cut-side-down on the butter, cover with foil, and bake until the garlic is soft and golden brown (40m). Empty the garlic into the melted butter.

Cook the pasta to a minute or two short of done; drain, reserving 1C of water.

Blend the spinach and garlic butter with 3/4 t salt and some black pepper and cayenne, adding a bit of pasta water if necessary. Put the spinach puree, pasta, and a splash of pasta water back in the pot and cook over medium-high until the sauce coats the pasta (2m), adding more pasta water if necessary. Serve with salt, pepper, and grated cheese.