Fusilli With Mustard Greens And Currants

1. 1

   Cook pasta as package directs.

2. 2

   Meanwhile, toast pine nuts in a large, dry frying pan over medium heat; set aside. Add oil to pan, then add garlic and chile flakes. Cook, stirring, until fragrant, 1 minute. Add currants, the greens with water clinging to them, and salt. Cover; cook until greens are tender, about 5 minutes. Stir in drained pasta and reserved nuts. Serve with cheese.

3. 3

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

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