Title: Alice Waters Pasta with Bitter Spring Greens+ +++
Categories: Vegetable Pasta
Yield: 4 Servings

1	tb	Olive oil
1	sm	Onion -- diced
1		Clove garlic -- minced
4	lg	(hndfuls) bitter and sweet
		Greens, such as
		Pea shoots, red and green
		Chard, frisee
		(curly endive), arugula,
		Mizuna, baby
		Red mustard, dandelion
1/2	ts	Fresh thyme -- minced
1/8	ts	Hot red pepper flakes
1 1/4	ts	Kosher salt
1/4	ts	Fresh lemon juice
12	oz	Dried linguini
1	tb	EV olive oil
4	oz	Pecorino or Parmesan cheese
2/3	c	Toasted bread crumbs

Bring 6 quarts of salted water to a rolling boil. Meanwhile, heat olive oil in large saute pan. Add onion, garlic, and 1 tablespoon water. Cover. Cook over medium heat for about 10 minutes, stirring several times, until onion and garlic are softened but browned. Add greens, thyme , red-pepper flakes, salt and 1/2 teaspoon water. Cook, turning greens with tongs, for 2 to 6 minutes, or until just wilted. Season with lemon juice. Set aside in warm spot. When water boils, add pasta. cook for 10 minutes, or until al dente. Drain pasta. Add to greens. Drizzle with olive oil. Toss until well mixed. Transfer to bowl. Grate cheese over pasta mixture. Scatter bread crumbs over top.

Posted by Mary Riemerman

Recipe By : St. Paul Pioneer Press Newspaper

From: Mary Riemerman Date: 19 Apr 97 National Cooking Echo Ä

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