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Thin Linguine with Escarole, Pine Nuts & Cheese 1 package of thin linguine 1/4 cup of Pine nuts 1/3 cup of Olive oil 3 Garlic cloves, large, sliced 1 Escarole head, 1/2 teaspoon of salt 1/4 teaspoon of red pepper 1/2 cup of 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. Serving size 6 |