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Cooked by: Chef / Last Modified: 6/29/2008 / Base: Vegetables / Number of Servings: 6 |
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Directions: 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 --
| Ingredients:
1 Package(s) Thin linguine
1/4 Cup(s) Pine nuts
1/3 Cup(s) Olive oil
3 large Garlic cloves, sliced
1 Escarole head,
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Red pepper
1/2 Cup(s) Grated cheese |
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