Thin linguine with escarole, pine nuts and chee
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Thin linguine |
| ¼ | cup | Pine nuts |
| ⅓ | cup | Olive oil |
| 3 | Garlic cloves, large, sliced | |
| 1 | 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 --
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