alice waters pasta with bitter spring greens
 
yield: 4 servings 
 
1 Tbsp  olive oil
1 small  onion -- diced
1 clove  garlic -- minced
4 large  (hndfuls) bitter and sweet
1   greens, such as
1   pea shoots, red and green
1   chard, frisee
1   curly endive), arugula,
1   mizuna, baby
1   red mustard, dandelion
1/2 tsp  fresh thyme -- minced
1/8 tsp  hot red pepper flakes
1-1/4 tsp  kosher salt
1/4 tsp  fresh lemon juice
12 oz.  dried linguini
1 Tbsp  ev olive oil
4 oz.  pecorino or parmesan cheese
2/3 cup  toasted bread crumbs
 
bring 6 quarts of salted water to a rolling boil. meanwhile, heat 
olive oil in large saute pan. add onion, garlic, and 1 tablespoon 
water. cover. cook over medium heat for about 10 minutes, stirring 
several times, until onion and garlic are softened but browned. add 
greens, thyme , red-pepper flakes, salt and 1/2 teaspoon water. cook, 
turning greens with tongs, for 2 to 6 minutes, or until just wilted. 
season with lemon juice. set aside in warm spot. when water boils, 
add pasta. cook for 10 minutes, or until al dente. drain pasta. add 
to greens. drizzle with olive oil. toss until well mixed. transfer to 
bowl. grate cheese over pasta mixture. scatter bread crumbs over top. 
 
posted by mary riemerman 
 
recipe by : st. paul pioneer press newspaper 
 
source: http://recipes.chef2chef.net/recipe-archive/25/139031.shtml 
 
 
 
 
 
(ID: 74837) Mirror: rec.food.recipes: Wed, Feb 16, 2005


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