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Penne Rigate with Pine Nuts and Mixed Greens
Penne Rigate with Pine Nuts and Mixed Greens
(Penne Rigate con Pinoli e Verdure Miste)
 
 
Ingredients:
 
1 lb Penne Rigate
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1/4 cup pine nuts (1 and 1/4 oz)
1 teaspoon chopped garlic
Two (8 to 10-oz) bags mixed salad greens with radicchio (16 to 20 cups)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for serving
 
Directions:
 
Cook penne pasta 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.

Combine butter, olive 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 pasta, salt, and pepper and toss to coat.

Stir in cheese and serve immediately with additional cheese on the side. Makes 6 main-course servings.
 
That's it!
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