Time: 30 minutes. We've taken the classic Italian pasta combination of spinach, sweet dried currants, and garlic, and kicked it up with robust mustard greens.
3/4 pound whole-wheat fusilli
3/4 pound mustard greens, chopped and rinsed
1/3 cup pine nuts
2 tablespoons olive oil
4 sliced garlic cloves
1/4 teaspoon red chile flakes
1/3 cup dried currants
1/2 teaspoon kosher salt
Freshly shredded parmesan cheese
How to Make It
Cook pasta as package directs.
Meanwhile, toast pine nuts in a large, dry frying pan over medium heat; set aside. Add oil to pan, then add garlic and chile flakes. Cook, stirring, until fragrant, 1 minute. Add currants, the greens with water clinging to them, and salt. Cover; cook until greens are tender, about 5 minutes. Stir in drained pasta and reserved nuts. Serve with cheese.
very tasty...especially good when you get a fusilli, a bit of green, a slice of garlic, fruit and nut in each bite. I put in dried cranberries instead of currants, and sliced almonds instead of pine nut, because that is what I had. It was still great, a wonderful quick dinner.
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