6 ounces campanelle
8 ounces mustard greens (tough stems removed, roughly torn or chopped)
6 ounces pancetta (roughly chopped)
¼ cup sliced garlic
4 teaspoonslemon juice
3 tablespoons toasted pine nuts
- Bring a large pot of salted water to a boil. Cook the campanelle according to package directions. Two minutes before it’s ready, add the mustard greens. Cook for the last two minutes. Drain and reserve.
- Heat a large sauté pan over medium high heat. Add the pancetta and cook until the fat has rendered and the meat is golden and crisp. Add the garlic and cook until aromatic and starting to brown.
- Toss with the reserved pasta and mustard greens. Heat through and drizzle with lemon juice. Divide between 4 bowls and sprinkle with pine nuts
Recipe courtesy of National Pasta Association, image courtesy of iStock
Total Fat: 15g
Saturated Fat: 6g
Total sugar:2 g
Added Sugar :0g