Pasta with Winter Greens and Walnuts

Publish date:
Social count:
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 7 1/2 ounce package farmer cheese
  • 6 tablespoons extra-virgin olive oil
  • Grated peel of 1/2 lemon
  • 3/4 pound fusilli pasta
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper
  • 1 large head escarole, coarsely chopped
  • Salt
  • 1/2 cup chopped walnuts (2 ounces), toasted


In a small bowl, combine the cheese, 4 tablespoons olive oil and the lemon peel.

In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water; return the pasta to the pot.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the escarole and cook, stirring frequently, until wilted but still crisp; season with salt. Stir the escarole and the reserved pasta cooking water into the pasta. Transfer to a platter; dollop with the cheese mixture and sprinkle with the walnuts. Toss lightly just before serving.