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Photo: Ian Bagwell; Styling: Dan Becker Photo by: Photo: Ian Bagwell; Styling: Dan Becker

Fusilli with Mustard Greens and Currants

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.

Sunset JANUARY 2009

  • Yield: Serves 6
  • Total: 30 Minutes


  • 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.

Nutritional Information

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

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Fusilli with Mustard Greens and Currants Recipe