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
-
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.
-
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.
