FARFALLE WITH SPINACH & PINE NUTS
Adapted from Gourmet, November 2005
Serves 6
1 pound farfalle
3 Tablespoons unsalted butter
3 Tablespoons olive oil
1/4 cup pine nuts
3 cloves garlic
16-20 cups of fresh spinach leaves, cleaned
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving
Red Pepper (optional)
Cook farfalle in boiling salted water until al dente, according to package directions.
Combine butter, oil, and pine nuts in pan 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; be careful, garlic burns easily. Stir in greens and cook, stirring, until they wilt, about 3 minutes.
Add farfalle, salt, black pepper and red pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.
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