| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Pasta, Vegetables, Cheese |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Thin linguine |
| 1/4 |
c |
Pine nuts |
| 1/3 |
c |
Olive oil |
| 3 |
|
Garlic cloves, large, sliced |
| 1 |
|
Escarole head, |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Red pepper |
| 1/2 |
c |
Grated cheese |
INSTRUCTIONS
Cut escarole into 1" slices.
Prepare pasta as directed on package; drain. While pasta is cooking, heat
a large skillet and add oil. Add pine nuts and stir until light brown;
remove from oil. Add garlic and cook until golden (don't burn). Add
escarole, salt and pepper to oil. Cover and cook just until escarole wilts,
about 3 minutes, stirring once. Mix drained pasta with cheese and escarole
mixture, tossing to coat. Sprinkle with pine nuts and serve with additional
cheese --
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