Penne Rigate with Mixed Greens and Pine Nuts

Ingredients

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

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