Pasta with Feta and Spinach
Rinse spinach, drain and blanch in boiling salted water for 1 minute. Drain well and keep warm. Rinse chile pepper, slit lengthwise, remove the seeds, remove all white ribs and chop very finely.
Cook pasta in plenty of boiling salted water until al dente. Drain, setting aside 1 cup of cooking water. Mix pasta with 3-4 tablespoons olive oil, spinach and chile pepper. Season with plenty of freshly ground pepper. Crumble the cheese on top and fold gently, adding some of the cooking water if needed to adjust consistency. Serve immediately.