Penne Rigate with Mixed Greens and Pin..

Cooking Instructions

Penne Rigate with Mixed Greens and Pine Nuts

Serves6 (main course)

Active time:10 minStart 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.