Penne Rigate with Mixed Greens and Pine Nuts
A delicious Italian pasta dish combining al dente penne rigate with wilted mixed greens, toasted pine nuts, and Parmigiano-Reggiano cheese in a buttery garlic sauce.
6 servings
19 min
Ingredients
- •1 lb penne rigate
- •3 tablespoons unsalted butter
- •3 tablespoons olive oil
- •¼ cup pine nuts
- •1 teaspoon chopped garlic
- •2 bags mixed salad greens with radicchio
- •½ teaspoon salt
- •½ teaspoon black pepper
- •½ cup finely grated Parmigiano-Reggiano
- •Parmigiano-Reggiano
Cooking Instructions
- 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.
12 min
- 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.
7 min
