This dish is light and fresh and perfect served hot or cold! If you’re looking for a vegan version, swap the butter for a neutral oil. If you prefer your dish extra creamy, you can use coconut cream instead of milk, and reserve a bit of extra pasta water in case it gets too thick.
MAKES THREE - FOUR SERVINGS
Use a mortar and pestle or a spice grinder to grind the coriander and set aside.
Melt one tablespoon of butter in a medium Dutch oven over medium high heat, and once foaming, add in the spinach. Toss to coat in the butter and wilt, just a couple of minutes. When the spinach is almost totally wilted, stir in the frozen peas. Cook for just 2 minutes, to let the peas warm up, then transfer cooked spinach and peas to a bowl.
Let the pan cool down a bit, and drop the heat to medium low, then add in the remaining two tablespoons of butter to melt. Stir in the onions and sauté for 5-7 minutes to soften and become translucent.
Stir in the ground coriander and let the spices bloom in the fat until fragrant, a minute or so. Fold in the garlic and ginger and sauté a couple minutes more.
Bring a pot of salted water to a boil. Cook the Turmeric Reginetti to 2 minutes under al dente, according to package instructions. Before straining, reserve 1/2 cup of pasta water.
Pour the coconut milk into the sautéed aromatics and bring to a simmer. Season with the salt, then pour in the pasta water. Stir in the pasta, and gently boil until the pasta is cooked through and the sauce has thickened, about 3 minutes more.
Toss in the spinach and peas, then sprinkle cilantro leaves over the top and serve.
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