This pasta is a little creamy, with smoky bacon flavor and an appealing pop from the mustard seeds in the greens.
Slideshow:Incredible Spring Pastas
3/4 pound rotini
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons crème fraîche or heavy cream
Sautéed Spring Greens with Bacon and Mustard Seeds
1/4 cup freshly grated Parmigiano-Reggiano cheese
How to Make It
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.
In a large skillet, cook the garlic in the olive oil over moderate heat until fragrant, 30 seconds. Add the pasta, crème fraîche, greens and the reserved pasta water. Cook, tossing, for 2 minutes. Stir in the cheese and serve.
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