Pasta with Sauteed Spring Greens

• 3/4 pound rotini
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1/4 cup plus 2 tablespoons creme fraiche or heavy cream
• Sauteed Spring Greens with Bacon and Mustard Seeds
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

1. In a large pot of salted boiling water, cook the pasta until al dente.
2. Drain, reserving 1/2 cup of the cooking water.
3. In a large skillet, cook the garlic in the olive oil over moderate heat until fragrant, 30 seconds.
4. Add the pasta, creme fraiche, greens and the reserved pasta water.
5. Cook, tossing, for 2 minutes.
6. Stir in the cheese and serve.

rotini, garlic, extravirgin olive oil, creme fraiche, bacon, freshly grated parmigianoreggiano cheese

Taken from www.foodandwine.com/recipes/pasta-sauteed-spring-greens (may not work)