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“A variation on theme, riffed from a few other similar recipes I've seen. I'm sure it probably has a proper dish name, but 'Nutty Wilted Lettuce Pasta' is a sight better than 'I accidentally froze the baby lettuce salad mix and need to find something to do with it'.”
READY IN:
25mins
SERVES:
2
YIELD:
2 3 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. In a pot of very salty water, set pasta to boil.
  2. Toast almonds in a low oven (about 200F), and keep a close eye on them.
  3. Heat olive oil to shimmering, then add scallions and garlic; cook until translucent.
  4. Reduce heat and add lettuce, cooking until beginning to wilt.
  5. Add pasta and a spoonful or two of the salty water, along with red pepper sauce.
  6. Add parmesean cheese, and stir. Liquids should begin to form a thin sauce.
  7. Reduce until lettuce is thoroughly wilted and sauce has thickened up. Add a little hot pasta water if it's too thick.
  8. Sprinkle with toasted almonds and freshly ground black pepper and enjoy with a slice of thick, crusty bread.

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