Nutty Wilted Lettuce Pasta

Submitted by ThatCaptJim

"A variation on theme, riffed from a few other similar recipes I've seen. I'm sure it probably has a proper dish name, but 'Nutty Wilted Lettuce Pasta' is a sight better than 'I accidentally froze the baby lettuce salad mix and need to find something to do with it'."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 2 3 cup servings
• Serves: 2

ingredients

• 1 1⁄2 cups pasta shells
• 1⁄4 cup almonds, roughly chopped
• 2 tablespoons olive oil
• 3 large scallions, chopped
• 1⁄2 tablespoon garlic, minced
• 1⁄3 cup parmesan cheese, grated
• 1 teaspoon black pepper (or to taste)
• 1 dash red pepper sauce (or to taste)
• 3 cups mixed baby greens

directions

1. In a pot of very salty water, set pasta to boil.
2. Toast almonds in a low oven (about 200F), and keep a close eye on them.
3. Heat olive oil to shimmering, then add scallions and garlic; cook until translucent.
4. Reduce heat and add lettuce, cooking until beginning to wilt.
5. Add pasta and a spoonful or two of the salty water, along with red pepper sauce.
6. Add parmesean cheese, and stir. Liquids should begin to form a thin sauce.
7. Reduce until lettuce is thoroughly wilted and sauce has thickened up. Add a little hot pasta water if it's too thick.
8. Sprinkle with toasted almonds and freshly ground black pepper and enjoy with a slice of thick, crusty bread.