2000s Recipes + Menus
Penne Rigate with Mixed Greens and Pine Nuts
Serves6 (main course)
- Active time:10 min
- Start to finish:25 min
November 2005
The hearty greens in this dish retain a bit of their pleasing crunch.
- 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 (see Tips), plus additional for serving
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Cook penne in boiling salted water in a 5- to 6-quart heavy pot (see Tips) until al dente or according to package directions, then drain in a colander.
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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.
Cooks’ note: To reduce the start-to-finish time, cook the nuts, garlic, and greens in a separate pot while you boil the pasta.
- Keywords
- lillian chou,
- ten-minute mains,
- quick kitchen,
- vegetarian,
- pasta
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