Penne Rigate with Mixed Greens and Pine Nuts

Ingredients for Penne Rigate with Mixed Greens and Pine Nuts

• 450g penne rigate

• 3 tablespoons unsalted butter

• 3 tablespoons olive oil

• 60ml pine nuts (35g)

• 1 teaspoon chopped garlic

• 2 (8- to 275g ) bags mixed salad greens with radicchio (often labeled "Italian" or "Mediterranean"

• 2400 to 3000g )

• 1/2 teaspoons salt

• 1/2 teaspoons black pepper

• 120ml finely grated Parmigiano-Reggiano, plus additional for serving

How to make Penne Rigate with Mixed Greens and Pine Nuts

Cook penne 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, 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.