Active Time

　　10 min

　　Total Time

　　25 min

　　The hearty greens in this dish retain a bit of their pleasing crunch.

　　

Ingredients

Makes 6 main-course servings

　　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

　　

Step 1

Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.

　　

Step 2

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.

　　Cooks' note:

　　To reduce the start-to-finish time, cook the nuts, garlic, and greens in a separate pot while you boil the pasta.