1 lb bacon, chopped

¾ cup pine nuts

1 onion, diced

6 garlic cloves, minced

1 tsp dried hot red pepper flakes

1 bunch collard greens or rapini leaves, chopped

1 box cherry tomatoes, halved

1 cup Parmigiano-Reggiano shavings (optional)

Cook bacon in large heavy pot over moderate heat, stirring occasionally, until crisp, then transfer to a bowl with a slotted spoon.

Pour off all but 3 tablespoons of bacon fat from pot.

Add pine nuts to pot and cook over moderate heat, stirring, until golden.

Transfer nuts with slotted spoon to bowl with bacon.

Add onion to pot and cook over moderate heat, stirring, until softened.

Set the linguine to cook, drain when done.

Add greens to pot and cook until wilted.

Add tomatoes and drained linguine to pot and heat through, stirring constantly for 1-2 minutes

Add bacon and pine nuts, stir well.

Serve in bowls, topped with cheese (if using).


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Posted by: ghost21 on Category: Pasta

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