Fusilli With Mustard Greens And Currants

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   cook 3/4 lb. whole-wheat fusilli as package directs. Chop 3/4 lb. mustard greens; rinse. In 2 tbsp. olive oil, cook 4 sliced garlic cloves and 1/4 tsp. red chile flakes, stirring until fragrant. Add a handful of dried currants, the greens with water clinging to them, and, a little salt. Cover; cook until greens are tender. Stir in fusilli and a handful of toasted pine nuts. Sprinkle with freshly shredded parm cheese

* Per serving · 4 servings · Values may vary.

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