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Pasta with Sautéed Spring Greens
© Tara Fisher

Pasta with Sautéed Spring Greens

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This pasta is a little creamy, with smoky bacon flavor and an appealing pop from the mustard seeds in the greens.

  1. 3/4 pound rotini
  2. 1 garlic clove, minced
  3. 2 tablespoons extra-virgin olive oil
  4. 1/4 cup plus 2 tablespoons crème fraîche or heavy cream
  5. Sautéed Spring Greens with Bacon and Mustard Seeds
  6. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.
  2. 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.