Title: Thin Linguine with Escarole, Pine Nuts & Cheese
Categories: Pasta Vegetable Cheese
Yield: 6 Servings
| 1 | pk | Thin linguine |
| 1/4 | c | Pine nuts |
| 1/3 | c | Olive oil |
| 3 | | Garlic cloves, large, sliced |
| 1 | | Escarole head, |
| 1/2 | ts | Salt |
| 1/4 | ts | Red pepper |
| 1/2 | c | Grated cheese |
| Cu | t es | carole 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 --