Penne Rigate With Mixed Greens And Pine Nuts

• 1 lb penne rigate
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1/4 cup pine nuts (1 1/4 oz)
• 1 teaspoon chopped garlic
• 2 (8- to 10-oz) bags mixed salad greens with radicchio (often labeled "Italian" or "Mediterranean"; 16 to 20 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving

1. Cook penne in boiling
2. in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
3. Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.

penne rigate, unsalted butter, olive oil, pine nuts, garlic, radicchio, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/penne-rigate-with-mixed-greens-and-pine-nuts-232975 (may not work)