Categories: Pasta, Vegetables, Cheese 
      Yield: 6 servings 
  
      1 pk Thin linguine 
    1/4 c  Pine nuts 
    1/3 c  Olive oil 
      3 ea Garlic cloves, large, sliced 
      1 ea Escarole head, 
    1/2 ts Salt 
    1/4 ts Red pepper 
    1/2 c  Grated cheese 
  
     Cut escarole into 1" slices. 
    Prepare pasta as directed on package; drain. While pasta is cooking, heat 
  a large skillet and add oil. Add pine nuts and stir until light brown; 
  remove from oil. Add garlic and cook until golden (don't burn). Add 
  escarole, salt and pepper to oil. Cover and cook just until escarole wilts, 
  about 3 minutes, stirring once. Mix drained pasta with cheese and escarole 
  mixture, tossing to coat. Sprinkle with pine nuts and serve with additional 
  cheese  --