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.
Fusilli with Mustard Greens and Currants
Photo: Ian Bagwell; Styling: Dan Becker
More From Sunset
Amount per serving
- Calories: 320
- Calories from fat: 26%
- Protein: 12g
- Fat: 9.2g
- Saturated fat: 1.3g
- Carbohydrate: 53g
- Fiber: 9.5g
- Sodium: 116mg
- Cholesterol: 0.0mg
- 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
- 1. Cook pasta as package directs.
- 2. 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.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes