Ingredients

• 4 oz pasta (rotini, penne etc)
• 2 teaspoons canola oil
• 7 – 8 cloves garlic sliced thinly
• 5 oz escarole
• 1 cup baby bella mushrooms sliced
• ½ teaspoon crushed red pepper
• 1 cup canned small white beans drained
• 3 teaspoons goat cheese
• 2 tablespoons pine nuts toasted
• Salt
• Extra virgin olive oil for sprinkling

Method

• Cook pasta and drain
• In a skillet add oil and once its heated add garlic and sauté until light brown
• Discard the thick stem of escarole leaves and tear them into small pieces
• Add escarole to skillet and sauté until lightly wilted
• Now add sliced mushrooms and sauté until mushroom is cooked
• Add crushed red pepper, salt and white beans and cook for about 4 – 5 minutes
• Add pasta, goat cheese and mix well (keep on low flame)
• Mix in pine nuts
• If needed sprinkle with extra virgin olive oil