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Thin linguine with escarole, pine nuts & cheese
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Nuts, Pastas & Noodles, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| pack | Thin linguine | | 1/4
| cup | Pine nuts | | 1/3
| cup | Olive oil | | 3
| each | Garlic cloves, large, sliced | | 1
| each | Escarole head | | 1/2
| tsp | Salt | | 1/4
| tsp | Red pepper | | 1/2
| cup | Grated cheese |
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Procedures:
| 1 | Cut escarole into 1" slices. | | 2 | Prepare pasta as directed on package; drain. | | 3 | While pasta is cooking, heat a large skillet and add oil. | | 4 | Add pine nuts and stir until light brown; remove from oil. | | 5 | Add garlic and cook until golden (don"t burn). | | 6 | Add escarole, salt and pepper to oil. | | 7 | Cover and cook just until escarole wilts, about 3 minutes, stirring once. | | 8 | Mix drained pasta with cheese and escarole mixture, tossing to coat. | | 9 | Sprinkle with pine nuts and serve with additional cheese -- |
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