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
