Thin linguine with escarole~ pine nuts & chee
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pack | Thin linguine |
¼ | cup | Pine nuts |
⅓ | cup | Olive oil |
3 | eaches | Garlic cloves, large, sliced |
1 | each | Escarole head, |
½ | teaspoon | Salt |
¼ | teaspoon | Red pepper |
½ | cup | Grated cheese |
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 --