- 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
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.