Gemelli Pasta with Garden Greens and Pine Nuts

• 2 cups Gemelli Pasta
• 2 Tablespoons Butter
• 2 Tablespoons Pine Nuts
• 3 cloves Garlic, Minced
• 1 Tablespoon Crushed Red Pepper (or Less)
• 4 cups Chopped Greens (Such As Kale, Swiss Chard)
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1 cup Freshly Grated Parmesan Cheese
• 1 Tablespoon Extra Virgin Olive Oil

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package instructions for al dente.
3. Then reserve 1/3 cup of the pasta water and drain the rest.
4. Set the pasta and the reserved water aside.
5. In the meantime, melt the butter in a large skillet over medium heat.
6. Add the pine nuts and toast until slightly brown, about 3 minutes.
7. Keep your eyes on them.
8. Theyre expensive little boogers and you dont want to burn them while watching some random person win a Hawaiian trip on Wheel of Fortune.
9. Remove the nuts from the skillet and set aside.
10. Back in the same skillet, add the garlic and crushed red pepper and saute 1 minute.
11. Add the garden greens to the skillet and saute until wilted, about 2 minutes.
12. Season with salt and pepper.
13. Add the cooked pasta to the skillet and take it off the heat.
14. Add the Parmesan and as much pasta water as needed to make a thin sauce.
15. Then add that olive oil and the reserved pine nuts.
16. Toss, toss, toss.
17. Season with another pinch of salt and pepper if needed.
18. Taste it.
19. Serve and sing.

pasta, butter, nuts, garlic, red pepper, as kale, salt, freshly grated parmesan cheese, olive oil

Taken from tastykitchen.com/recipes/main-courses/gemelli-pasta-with-garden-greens-and-pine-nuts/ (may not work)