Pasta With Pea Greens And Squid

5.0(9)

Watercress can be substituted for the young pea greens or the Oriental specialty can be mail-ordered through Gino Roselli at Balducci's in New York City, (212) 673-2600.

by Molly O'Neill

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AsianDinner, Pastas, Project, Main Course

Servings

Four servings

Total time

20 min

Calories / serving

656 kcal

Ingredients (10)

serves

1 pound farfalle pasta
2 tablespoons olive oilolive-oil
4 cloves garlic, peeled and coarsely choppedgarlic
1/4 teaspoon minced dried chili pepperpepper
1 1/2 pounds small squid, cleaned, sacs cut into 1/4-inch thick circles, tentacles reservedsquid
1 pound fresh pea greens, rinsed well (or 1 pound watercress, rinsed and trimmed)
1 teaspoon grated lemon rindlemon
1 teaspoon grated lime rindlime
1/2 teaspoon saltsalt
1 teaspoon freshly ground pepperpepper

Instructions (5 steps)

01Boil the pasta in a large pot of salted water until tender and drain well.
02In a large skillet, warm the olive oil. Add the garlic and cook until it begins to turn golden, about 1 minute. Add the chili pepper and raise the flame to high. Add the squid and toss for approximately 1 minute. Add the pea greens or watercress and toss for 30 seconds. Remove from heat.
03Toss the squid mixture with the pasta.

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Rich recipe — supports nutrition-aware planning.