Rustichella d’Abruzzo Tonnarelli with Spinach
This durum wheat semolina pasta, a slightly thinner spaghetti, will cook to a pale olive green with a perfectly al dente texture and a subtly herbaceous flavor reminiscent of chervil. This pasta is perfect with pesto, green beans and lots of torn basil and parsley. It’s delicious with butter and peas—or any delicate green such as spinach—and crispy bits of pancetta. Alternatively, prepare simply with olive oil, fresh arugula and diced tomatoes—or just a great, basic tomato sauce.