April 8th, 2012
Recipes by David Grenier
Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving ½ cup pasta water.
In a large skillet over medium-high heat, toast walnut pieces until fragrant, tossing frequently, 3 minutes. Transfer to a bowl and set aside.
Return skillet to heat, add oil, shallots and garlic and sauté 2 minutes. Add greens, season with salt and pepper, and stir in reserved pasta water. Reduce heat and cook another 2 - 3 minutes. To serve, toss pasta with wilted greens, toasted nuts, blue cheese and chili flakes.
499 calories, 18 g fat, 17 g protein, 70 g carbs, 3 g fibre