Penne Rigate with Mixed Greens and Pine Nuts

Penne Rigate with Mixed Greens and Pine Nuts
Photo by Romulo Yanes


  • ½ cup finely grated Parmigiano-Reggiano
  • ¼ cup pine nuts
  • ½ teaspoon salt
  • 2 8- to 10-oz bags mixed salad greens with radicchio (often labeled "Italian" or "Mediterranean")
  • 3 tablespoons unsalted butter
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • + 2 more ingredients
    • 1 teaspoon garlic
    • 1 pound penne rigate

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 g...

View full recipe at Epicurious


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