·12 ounces penne, boiled and drained
·1/4 cup extra-virgin olive oil
·6 large cloves garlic, thinly sliced
·1/4 cup pine nuts
·12 ounces dandelion greens, trimmed and cut into 2-inch lengths (about 6 cups)
·1 tablespoon. balsamic vinegar
·Kosher salt, to taste
·Freshly ground black pepper, to taste
·2 ounces finely grated Parmigiano-Reggiano
Cook penne pasta according to package instructions.. Heat olive oil and garlic in a skillet over medium heat for about 3 minutes, stirring occasionally. Add pine nuts and cook for about 1 more minute. Then, transfer garlic and pine nuts onto paper towels. Add the greens to the skillet and cook, stirring, until wilted, 1-2 minutes. Stir in vinegar and season with salt and pepper. Keep warm over low heat. Add penne to skillet with greens. Add garlic, pine nuts, and some cheese, then toss, serve, and enjoy!
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