You must be logged in to post a review.
You need this.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Then reserve 1/3 cup of the pasta water and drain the rest. Set the pasta and the reserved water aside.
In the meantime, melt the butter in a large skillet over medium heat. Add the pine nuts and toast until slightly brown, about 3 minutes. Keep your eyes on them. They’re expensive little boogers and you don’t want to burn them while watching some random person win a Hawaiian trip on Wheel of Fortune. Remove the nuts from the skillet and set aside.
Back in the same skillet, add the garlic and crushed red pepper and sauté 1 minute. Add the garden greens to the skillet and sauté until wilted, about 2 minutes. Season with salt and pepper.
Add the cooked pasta to the skillet and take it off the heat. Add the Parmesan and as much pasta water as needed to make a thin sauce. Then add that olive oil and the reserved pine nuts. Toss, toss, toss. Season with another pinch of salt and pepper if needed.
Taste it. Serve and sing.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!