Fusilli with Mustard Greens and Currants
Photo: Ian Bagwell; Styling: Dan Becker
Yields Serves 6 Total Time 30 mins
Time: 30 minutes. We've taken the classic Italian pasta combination of spinach, sweet dried currants, and garlic, and kicked it up with robust mustard greens.

How to Make It

Step 1
1

Cook pasta as package directs.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 3/4 pound whole-wheat fusilli
 3/4 pound mustard greens, chopped and rinsed
 1/3 cup pine nuts
 2 tablespoons olive oil
 4 sliced garlic cloves
 1/4 teaspoon red chile flakes
 1/3 cup dried currants
 1/2 teaspoon kosher salt
  Freshly shredded parmesan cheese

Directions

Step 1
1

Cook pasta as package directs.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Fusilli with Mustard Greens and Currants

Search All of Sunset's Recipes