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- Penne Rigate with Pine Nuts and Mixed Greens
- (Penne Rigate con Pinoli e Verdure
Miste)
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- Ingredients:
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- 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
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- Directions:
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- 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.
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- That's it!
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