Penne Rigate with Mixed Greens and Pine NutsRomulo Yanes
The hearty greens in this dish retain a bit of their pleasing crunch.
Recipe information
Total Time
25 min
Yield
Makes 6 main-course servings
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
Need to make a substitution?
Preparation
Step 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.
Step 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.