Linguini with Sautéed Escarole and Pinenuts

1 lb linguine
1 1/2 5 sliced lb escarole
1/2 cup pinenuts
4 sliced clove garlic
5 tbsp olive oil






1. Cook pasta according to package directions and drain.

2. Slice the escarole, and clean and dry leaves thoroughly.

3. In a large sauté pan, heat olive oil, then add garlic and pinenuts while stirring frequently.

4. Once garlic begins to turn translucent (not brown), add escarole and continue stirring until escarole has wilted.

5. Serve over cooked linguini and enjoy! Serves 2-3.

6. TIME-SAVING TIP: Pasta can be cooked the night before and stored in an airtight refrigerated storage bag. Toss cooked pasta with a tablespoon of olive oil prior to refrigerating. Cooked pasta may be reheated in the microwave.

7. TIME-SAVING TIP: Slice escarole the night before but do not wash the leaves. Keep refrigerated in a storage bag until ready to use. Use a salad spinner to clean and dry it when ready to use.