Penne Rigate with Mixed Greens and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The hearty greens in this dish retain a bit of their pleasing crunch. Ingredients:
1 lb penne rigate |
3 tablespoons unsalted butter |
3 tablespoons olive oil |
1/4 cup pine nuts (1 1/4 oz) |
1 teaspoon chopped garlic |
2 (8- to 10-oz) bags mixed salad greens with radicchio (often labeled italian or mediterranean ; 16 to 20 cups) |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup finely grated parmigiano-reggiano, plus additional for serving |
Directions:
1. Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
2. Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.
3. Cooks' note: To reduce the start-to-finish time, cook the nuts, garlic, and greens in a separate pot while you boil the pasta.
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