Ingredients

• 1 lb penne rigate
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1/4 cup pine nuts (1 1/4 oz)
• 1 teaspoon chopped garlic
• 2 (8- to 10-oz) bags mixed salad greens with radicchio (often labeled "Italian" or "Mediterranean"; 16 to 20 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving

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Instructions

1. Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
2. Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.