Fusilli with Mustard Greens and Currants

Ingredients

• 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

Preparation

1. 1. Cook pasta as package directs.
2. 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.
3. Note: Nutritional analysis is per serving.